Slow Cooker Pot Roast
Slow Cooker Pot Roast
Ingredients
- 3 pounds chuck roast, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1 1/2-inch chunks
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper. Dredge the roast in all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the floured roast on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing flavor.
⏱️ 15 min
- 3
Transfer the seared roast to the slow cooker insert. Add the chopped yellow onion and minced garlic to the same skillet (if using) and sauté for 3-5 minutes until softened and fragrant. If not using the same skillet, add onion and garlic directly to the slow cooker.
⏱️ 5 min
- 4
Pour the beef broth and Worcestershire sauce into the slow cooker. Add the dried thyme and bay leaf. Stir gently to combine the liquids and seasonings around the roast.
⏱️ 2 min
- 5
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.
⏱️ 360 min
- 6
About 2 hours before the end of the cooking time (if cooking on low) or 1 hour before (if cooking on high), add the carrots and potatoes to the slow cooker. Ensure they are submerged in the liquid as much as possible.
⏱️ 3 min
- 7
Continue cooking until the vegetables are tender and the roast can be easily shredded with a fork.
⏱️ 110 min
- 8
Carefully remove the bay leaf before serving. Shred the pot roast directly in the slow cooker with two forks, or transfer to a cutting board to slice or shred. Serve the pot roast with the cooked vegetables and plenty of the flavorful pan juices. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Pot Roast
- 3 pounds chuck roast, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1 1/2-inch chunks
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper. Dredge the roast in all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the floured roast on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing flavor.
⏱️ 15 min - 3
Transfer the seared roast to the slow cooker insert. Add the chopped yellow onion and minced garlic to the same skillet (if using) and sauté for 3-5 minutes until softened and fragrant. If not using the same skillet, add onion and garlic directly to the slow cooker.
⏱️ 5 min - 4
Pour the beef broth and Worcestershire sauce into the slow cooker. Add the dried thyme and bay leaf. Stir gently to combine the liquids and seasonings around the roast.
⏱️ 2 min - 5
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.
⏱️ 360 min - 6
About 2 hours before the end of the cooking time (if cooking on low) or 1 hour before (if cooking on high), add the carrots and potatoes to the slow cooker. Ensure they are submerged in the liquid as much as possible.
⏱️ 3 min - 7
Continue cooking until the vegetables are tender and the roast can be easily shredded with a fork.
⏱️ 110 min - 8
Carefully remove the bay leaf before serving. Shred the pot roast directly in the slow cooker with two forks, or transfer to a cutting board to slice or shred. Serve the pot roast with the cooked vegetables and plenty of the flavorful pan juices. Garnish with fresh chopped parsley.
⏱️ 5 min