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Easy Slow Cooker Pot Roast

A comforting dish that embodies warmth and nostalgia, featuring a tender, juicy beef roast paired with vibrant vegetables, all brought together with rich flavors.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-5 pounds chuck roast A well-marbled cut that ensures juiciness and flavor with every bite.
  • to taste Salt & pepper Essential seasonings that enhance the natural flavors of the meat.
  • 1 tablespoon olive oil A rich, aromatic oil that will give the roast a beautiful sear.
  • 6 large carrots (cut into 1” chunks) Sweet and tender, adding a lovely color and natural sweetness to the dish.
  • 1 pound yellow baby potatoes Creamy and buttery, these potatoes absorb the delicious broth.
  • 1 cup chopped yellow onion (about ½ large onion) adds an aromatic base that elevates the overall flavor profile.
  • 3.5 cups low sodium beef broth A rich, savory liquid that will keep the roast moist and flavorful.
  • 2 tablespoons Worcestershire sauce A tangy contrast that adds depth to the flavor.
  • 5 sprigs fresh thyme (or 1 ½ teaspoons dried thyme) Aromatic herbs that infuse the dish with freshness.
  • 1 leaf bay leaf Adds an aromatic note that enhances the overall flavor.
  • 2 tablespoons cornstarch Used to thicken the sauce for serving.
  • 2 tablespoons water To mix with the cornstarch for thickening.

Method
 

Preparation
  1. Dry and season the roast by using paper towels to dab the roast dry. Generously sprinkle salt and pepper on all sides.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, sear the roast for 4 – 5 minutes on each side until well-browned.
  3. Place the seared beef into the bottom of your slow cooker.
  4. Surround the beef with the chunks of carrots, baby potatoes, and chopped onion.
Cooking
  1. Pour in the beef broth, followed by Worcestershire sauce, thyme, and bay leaf. If not completely submerged, add an extra ½ – 1 cup of broth or water.
  2. Cover the slow cooker and set to cook on low for 8 – 9 hours or on high for 5 – 6 hours.
Serving
  1. Once done, carefully remove the beef from the slow cooker and shred with forks. Discard excess fat and bay leaf, serve shredded beef alongside vegetables.
  2. Strain about 2 cups of the broth from the slow cooker and in a small saucepan, heat until simmering. Mix cornstarch with water, whisk into the broth to thicken.

Notes

For extra flavor, consider searing the roast. Feel free to add other vegetables or adjust herbs as per preference.