Pot Roast Slow Cooker Fast & Easy Recipe
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.
- 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
