Perfect Slow Cooker Pot Roast for Cozy Nights
This hearty recipe combines tender cuts of meat, vibrant vegetables, and aromatic herbs, creating a savory experience that tantalizes the taste buds.
Equipment
- Slow Cooker
- Skillet
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 3-4 pounds Chuck Roast Rich marbling for tenderness.
- 4 medium Carrots Peeled and chopped.
- 4 medium Potatoes Peeled and quartered.
- 1 large Onion Chopped.
- 4 cloves Garlic Minced.
- 2 cups Beef Broth Low-sodium recommended.
- 1 teaspoon Dried Thyme Or a few sprigs of fresh thyme.
- 2 leaves Bay Leaves
- to taste Salt
- to taste Pepper
- 2 tablespoons Olive Oil For browning the roast.
Instructions
- Gather all your ingredients and ensure the chuck roast is thawed. Pat it dry with paper towels.
- Season the chuck roast generously with salt and pepper on all sides.
- In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 4-5 minutes per side.
- Transfer the browned roast to the slow cooker.
- In the same skillet, add chopped onions, carrots, and potatoes. Sauté for 3-4 minutes until they begin to soften.
- Add minced garlic to the skillet and stir for an additional minute.
- Pour in beef broth, scraping the bottom of the skillet to loosen any browned bits.
- Add thyme and bay leaves to the skillet, mixing them into the broth and vegetable mixture.
- Pour the vegetable and broth mixture over the roast in the slow cooker.
- Set the slow cooker to low and cook for 8-10 hours or high for 4-6 hours.
- Check the roast for tenderness about 30 minutes before the cooking time is up.
- Once tender, remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing.
- Slice the roast against the grain and serve with the cooked vegetables and broth.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.