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Slow Cooker Pot Roast

Slow Cooker Pot Roast is the ultimate comfort food that transforms simple ingredients into a heartwarming meal. With tender, juicy beef chuck roast simmered with aromatic herbs and fresh vegetables, this dish fills your home with delightful scents and creates an inviting atmosphere for family and friends. Perfect for busy days or unexpected guests, this pot roast offers effortless preparation without sacrificing flavor. Serve it at family gatherings or cozy dinners, and watch as everyone enjoys every last bite of this savory masterpiece.

  • Total Time: 8 hours 15 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 4 medium carrots, chopped
  • 4 Yukon Gold potatoes, diced
  • 2 yellow onions, sliced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • Salt and pepper to taste

Instructions

  1. Sear the meat: Season the beef chuck roast with salt and pepper. Heat a skillet over medium-high heat and sear the roast on all sides for about 3-4 minutes until browned. Transfer to a slow cooker.
  2. Add aromatics: In the same skillet, sauté onions and garlic until translucent (2-3 minutes).
  3. Combine ingredients: Place carrots, potatoes, thyme, and rosemary on top of the roast in the slow cooker. Pour in beef broth.
  4. Cook: Cover tightly and cook on low for 8 hours or high for about 4 hours.
  5. Check tenderness: Ensure the meat shreds easily with two forks before serving.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 320
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 90mg

Keywords: For added depth of flavor, consider including red wine or swapping out root vegetables. Let the pot roast rest for a few minutes before slicing to retain juices.