Description
A comforting and hearty slow cooker pot roast with tender chuck roast, flavorful vegetables, and a rich savory broth, perfect for an easy family dinner.
Ingredients
3–4 lb chuck roast
Salt and black pepper, to taste
1 tbsp olive oil
1 packet onion soup mix (or 1 tbsp onion powder and 1 tbsp garlic powder)
3–4 cloves garlic, minced
1 yellow onion, sliced
4–5 medium carrots, cut into chunks
1½ lbs baby potatoes (or halved gold potatoes)
2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Instructions
- Season the chuck roast generously with salt and black pepper on all sides.
- Heat olive oil in a skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned (optional but recommended).
- Place the roast in the slow cooker. Add minced garlic, sliced onion, carrots, and potatoes around the roast.
- Sprinkle the onion soup mix (or onion and garlic powders) over the top.
- Pour in the beef broth and Worcestershire sauce. Add thyme, rosemary, and bay leaf.
- Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours until the meat is tender.
- Remove the bay leaf. Shred the roast with two forks and gently stir to combine with the juices before serving.
Notes
Add sliced mushrooms for extra earthy flavor.
Substitute ½ cup of beef broth with red wine for deeper flavor.
For thicker gravy, stir in a slurry of 1 tbsp cornstarch and 2 tbsp water during the last 20–30 minutes of cooking.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or microwave, adding extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 8–9 hours (LOW) or 4–5 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 135 mg
