Introduction

This Pot Roast Slow Cooker recipe is the perfect combination of tender beef and flavorful vegetables, made effortlessly in your slow cooker. It’s a comforting, hearty meal that’s ideal for busy days when you want a satisfying dinner without the fuss.

A white plate with a serving of tender, shredded dark brown beef at the center topped with bright green chopped herbs. Surrounding the beef are several golden-brown baby potatoes and vibrant orange whole carrots, all coated with a rich, glossy brown gravy pooling slightly at the base. The dish is presented on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lb chuck roast
1 tbsp olive oil
1 onion, sliced
4 carrots, cut into chunks
4 gold potatoes, quartered
3 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf

Instructions

Step 1: Season the chuck roast with salt and pepper on all sides.
Step 2: Heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes per side until browned.
Step 3: Place the sliced onion, carrots, and quartered potatoes into the slow cooker.
Step 4: Add the minced garlic, dried thyme, and bay leaf on top of the vegetables, then drizzle Worcestershire sauce over everything.
Step 5: Place the seared chuck roast on top of the vegetable mixture in the slow cooker.
Step 6: Pour the beef broth around the sides of the roast and vegetables, avoiding washing off the seasoning on the meat.
Step 7: Cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is tender and vegetables are cooked through.
Step 8: Remove the bay leaf before serving. Let the roast rest for 10 minutes, then slice and serve with the vegetables.

Tips & Variations

For extra flavor, add a splash of red wine to the broth before cooking.
Try adding mushrooms or parsnips for more vegetable variety.
If you prefer a thicker gravy, remove the meat and vegetables after cooking and simmer the cooking liquid with a cornstarch slurry until thickened.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a thick, juicy piece of brown roasted beef in the center, topped with small bits of green parsley. Surrounding the beef are whole yellow potatoes, cut in half, and bright orange whole carrots, resting in a rich, glossy brown gravy that pools around the base of the plate. The textures show the tender layers of the meat, smooth potatoes with specks of black pepper, and slightly shiny carrots. The plate is placed on a white marbled surface with some kitchen elements blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other cuts like brisket or beef chuck shoulder can work well as they become tender when slow cooked. Avoid lean cuts that might dry out.

Do I need to brown the roast before slow cooking?

Browning the roast adds extra flavor and color, but you can skip this step if you’re short on time. The roast will still be tender after slow cooking.

Pot Roast Slow Cooker Fast & Easy Recipe

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★★★★★

4.6 from 89 reviews

This Slow Cooker Pot Roast recipe is a comforting, hearty meal that’s both fast and easy to prepare. With tender chuck roast seared to lock in flavor, then slow-cooked with onions, carrots, and potatoes in a savory beef broth infused with garlic, thyme, and Worcestershire sauce, it’s perfect for a satisfying family dinner with minimal effort.

Author: Marco
Prep Time: 15 minutes
Cook Time: 4 to 8 hours
Total Time: 4 hours 15 minutes to 8 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meat

3–4 lb chuck roast

Vegetables

1 onion, sliced
4 carrots, cut into chunks
4 gold potatoes, quartered
3 cloves garlic, minced

Liquids & Sauces

2 cups beef broth
1 tbsp Worcestershire sauce

Seasonings & Oils

1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf

Instructions

Season the beef: Generously season the chuck roast with salt and black pepper on all sides to enhance flavor before cooking.
Sear the roast: Heat olive oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes on each side until browned to lock in juices.
Prepare vegetables: Place the sliced onion, chunked carrots, and quartered potatoes at the bottom of the slow cooker as a flavorful base.
Add aromatics and seasoning: Sprinkle minced garlic, dried thyme, and add the bay leaf to the vegetables. Pour in Worcestershire sauce evenly over the mixture.
Place the roast: Set the seared chuck roast on top of the vegetables in the slow cooker.
Add broth: Carefully pour the beef broth around the sides, ensuring the roast is not washed off but flavors infuse the dish.
Cook low and slow: Cover the slow cooker and cook on low for 8 hours or on high for 4–5 hours until the meat is tender and easily shredded.
Finish and serve: Remove the bay leaf, let the roast rest for 10 minutes, then slice against the grain and serve with the cooked vegetables.

Notes

For best results, searing the roast before slow cooking is essential to deepen flavor and improve texture.
You can substitute gold potatoes with russet or red potatoes if preferred.
Use low sodium beef broth to control the saltiness.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Resting the meat after cooking ensures juices redistribute making the roast juicier and easier to slice.

Keywords: pot roast, slow cooker recipe, easy dinner, beef chuck roast, comfort food, slow cooked beef, crockpot roast