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Simple Slow Cooker Pot Roast Recipe

Perfect Slow Cooker Pot Roast is a classic comfort food made with tender chuck roast, hearty potatoes, carrots, and fresh herbs. By browning the beef first and slow cooking it low and slow, this recipe creates fork-tender meat and a rich, flavorful gravy that tastes restaurant-quality.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1½ tablespoons olive oil divided
  • 1 3 lb chuck roast
  • Salt and freshly ground black pepper
  • 1 medium yellow onion sliced
  • 5 garlic cloves minced
  • 1¼ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh rosemary minced
  • 2.5 lbs Yukon Gold potatoes left whole
  • 5 medium carrots cut into 1-inch pieces
  • 2 tablespoons fresh parsley chopped
  • 2½ tablespoons cornstarch mixed with 3 tablespoons beef broth optional gravy

Method
 

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  2. Season chuck roast generously with salt and pepper and sear on both sides until browned.
  3. Transfer browned roast to slow cooker.
  4. Add remaining olive oil to skillet and sauté onion until softened.
  5. Add garlic and cook briefly until fragrant.
  6. Transfer onion mixture to slow cooker over the roast.
  7. Deglaze skillet with beef broth, Worcestershire sauce, thyme, and rosemary.
  8. Pour liquid into slow cooker.
  9. Layer potatoes and carrots over the roast.
  10. Cover and cook on low for 8–9 hours or on high for 6–7 hours.
  11. Remove roast and vegetables and shred meat if desired.
  12. Optional: Thicken cooking liquid with cornstarch slurry to make gravy.

Notes

Browning the roast before slow cooking adds deep flavor. Use Yukon Gold or red potatoes to prevent mushy texture. Cooking low and slow creates the most tender results.