Slow Cooker Pot Roast (Easy Recipe)

Why You’ll Love This Recipe

This Slow Cooker Pot Roast is the epitome of comfort food. With just a few simple ingredients and minimal prep time, you’ll end up with a perfectly tender, melt-in-your-mouth roast. The slow cooking process allows the flavors to meld together beautifully, while the vegetables absorb the rich broth, enhancing the dish's overall taste. Whether you're making it for a busy weeknight or a weekend family gathering, this recipe is sure to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 lb Chuck roast

• 1 tablespoon Sea salt

• ¾ teaspoon Black pepper

• 2 tablespoon Avocado oil

• 2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb)

• 1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces)

• 1 large Onion (cut into petals, about 1.5-inch squares)

• 3 sprigs Fresh rosemary

• 6 sprigs Fresh thyme

• 1 14.5 oz can Beef broth (~1 ¾ cups; or bone broth for more flavor and tenderness)

Directions

1. Prepare the roast: Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature.

2. Cook the onions: Meanwhile, heat 1 tablespoon of oil in a large Dutch oven or stockpot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until they begin to brown.

3. Transfer to slow cooker: Transfer the cooked onions to your slow cooker. Add the potatoes (or radishes) and carrots. Stir together.

4. Sear the roast: Add another tablespoon of oil to the pot. Add the chuck roast and sear it on all sides, about 2-3 minutes per side, until browned.

5. Assemble in slow cooker: Place the seared chuck roast on top of the vegetables in the slow cooker. Pour in the beef broth. Tie the rosemary and thyme sprigs together with kitchen twine and place them beside the roast.

6. Cook the roast: Close the lid of the slow cooker. Cook the pot roast on Low for 9-10 hours or on High for 4.5-5 hours, until the beef is fall-apart tender.

7. Shred and serve: Once done, remove the bundle of herbs and discard it. Use two forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 9 hours on Low or 4.5-5 hours on High

• Total time: 9 hours 15 minutes

Variations

• Low carb: Replace the Yukon gold potatoes with halved radishes for a low-carb version of this classic dish.

• Vegetarian: While this recipe is centered around beef, you can substitute the roast with a large portobello mushroom for a hearty vegetarian option.

• Herb variations: Feel free to experiment with different herbs like sage or oregano for a unique twist on the flavor profile.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the microwave or on the stovetop. You can also reheat the pot roast in the slow cooker on low for 1-2 hours, adding a little extra broth if needed to prevent it from drying out.

FAQs

Can I use other cuts of beef for pot roast?

Yes, you can use other cuts like round roast or brisket, though chuck roast is the most tender and flavorful option for slow cooking.

Can I cook this on high instead of low?

Yes, you can cook it on High for about 4.5-5 hours. However, cooking on Low for 9-10 hours results in a more tender and flavorful roast.

Can I add other vegetables to the slow cooker?

Yes, feel free to add other vegetables like parsnips, celery, or even turnips to the slow cooker. Just make sure they are cut into similar-sized pieces for even cooking.

Can I make this recipe ahead of time?

Yes, you can prep everything the night before and store it in the fridge, then cook it the next day. Just be sure to add the fresh herbs when you start the slow cooker.

What’s the best way to serve this pot roast?

This pot roast pairs wonderfully with mashed potatoes, rice, or crusty bread. For a low-carb option, serve it with cauliflower mash or steamed vegetables.

Can I freeze leftovers?

Yes, you can freeze the leftovers for up to 3 months. Just ensure the pot roast is cooled completely before transferring to an airtight container or freezer bag.

What can I use instead of beef broth?

You can use bone broth for even more flavor and tenderness, or vegetable broth for a lighter version of the dish.

Can I cook this pot roast in the oven instead of a slow cooker?

Yes, you can. Brown the roast on all sides, then cook it in a covered Dutch oven at 325°F for about 3-4 hours, until tender.

Why is my pot roast tough?

If your pot roast is tough, it may not have cooked long enough or at a low enough temperature. Slow cooking is key to breaking down the connective tissue in tougher cuts of meat.

Can I double this recipe?

Yes, you can double the recipe, but make sure your slow cooker is large enough to accommodate the increased amount of ingredients. You may need to adjust the cooking time slightly.

Conclusion

This Slow Cooker Pot Roast is the ultimate comfort food, requiring minimal effort for maximum flavor. With tender meat, perfectly cooked vegetables, and an amazing depth of flavor from the herbs and broth, this dish is sure to become a favorite in your household. Enjoy the simplicity of slow cooking and savor the delicious results!