Slow Cooker Pot Roast (Printer-Friendly Layout)
Fall-apart tender beef with carrots and potatoes, simmered in aromatic herbs and rich broth for the ultimate comfort meal.
# Ingredients You'll Need:
→ Meat
01 -
3-4 pounds chuck roast
→ Seasonings
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
2 teaspoons dried thyme
05 -
2 teaspoons dried rosemary
→ Vegetables
06 -
1 medium onion, chopped
07 -
4 cloves garlic, minced
08 -
4 large carrots, cut into thick chunks
09 -
1 pound baby potatoes (red or Yukon gold)
→ Liquids
10 -
2 cups low-sodium beef broth
# Step-by-Step Instructions:
01 -
Season chuck roast generously on all sides with salt and pepper. In a large skillet over medium-high heat, sear the roast until a deep brown crust forms on all sides.
02 -
While the roast is searing, chop the onion into medium pieces, peel and slice the carrots into hearty chunks, and halve or leave the baby potatoes whole depending on their size.
03 -
Place the browned roast into the bottom of your slow cooker. Layer the chopped onions, carrots, and potatoes over and around the meat. Sprinkle the minced garlic, dried thyme, and rosemary over everything.
04 -
Pour the beef broth into the slow cooker, adding just enough to mostly cover the roast and vegetables.
05 -
Cover with the lid and cook on low for 8 hours, or on high for about 4 hours, until the beef is fall-apart tender and the vegetables are perfectly cooked.
# Extra Tips and Tricks:
01 -
If you prefer a thicker gravy, transfer some of the cooking liquid to a saucepan, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), and simmer until it thickens. Pour over the pot roast before serving.
02 -
Consider adding a splash of red wine or Worcestershire sauce to the broth for extra richness. A bay leaf or two can also add more depth of flavor.