Name: Slow-Cooker Pot Roast with Carrots and Potatoes
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Beef Chuck Roast; 2 tbsp Olive Oil; 1.5 tsp Salt; 1 tsp Black Pepper; 1 large Yellow Onion, quartered; 4 cloves Garlic, minced; 1 cup Beef Broth; 2 tbsp Worcestershire Sauce; 2 sprigs Fresh Rosemary; 3 sprigs Fresh Thyme; 1 lb Carrots, cut into 2-inch chunks; 1.5 lbs Yukon Gold Potatoes, halved

"Indulge in the ultimate comfort food with this succulent beef chuck roast, slow-cooked until it falls apart at the touch of a fork. Surrounded by tender baby carrots and buttery gold potatoes, this meal creates its own rich, savory gravy that tastes like home."

Ingredients

Qty	Item
3 lbs 1.36 kg	Beef Chuck Roast
2 tbsp 30 ml	Olive Oil
1.5 tsp 9 g	Salt
1 tsp 2 g	Black Pepper
1 large 150 g	Yellow Onion, quartered
4 cloves 12 g	Garlic, minced
1 cup 240 ml	Beef Broth
2 tbsp 30 ml	Worcestershire Sauce
2 sprigs 4 g	Fresh Rosemary
3 sprigs 3 g	Fresh Thyme
1 lb 450 g	Carrots, cut into 2-inch chunks
1.5 lbs 680 g	Yukon Gold Potatoes, halved

How to Make Slow-Cooker Pot Roast with Carrots and Potatoes

Generously season the beef chuck roast on all sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Transfer the beef to the slow cooker.

In the same skillet, briefly sauté the onions and garlic for 1-2 minutes, then deglaze the pan with beef broth, scraping up any browned bits.

Add the potatoes and carrots around the sides of the beef in the slow cooker.

Pour the broth mixture and Worcestershire sauce over the beef and vegetables. Top with fresh rosemary and thyme sprigs.

Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the beef is tender enough to shred with a fork.

Remove the herbs and discard. Transfer the meat and vegetables to a platter. Skim fat from the liquid and serve as a jus or thicken into gravy if desired.

·
Don't skip the searing step; it adds a depth of flavor that the slow cooker cannot replicate.
·
Use Yukon Gold potatoes because they hold their shape better than Russets during long cooking times.
·
To thicken the juices into a gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the hot liquid for the last 30 minutes of cooking.
·
Keep the lid closed! Opening the slow cooker releases heat and can add 20 minutes to the cook time per peek.

Frequently Asked Questions

What is the best cut of beef for pot roast?

Beef Chuck Roast is the ideal choice because its connective tissue breaks down during the slow cooking process, making it incredibly tender.

Can I cook this on high instead of low?

Yes, you can cook it on High for 5-6 hours, but cooking on Low for 8-10 hours usually yields the most tender results.

Can I use frozen beef?

It is not recommended to put frozen meat in a slow cooker for safety reasons; always thaw your roast completely before starting.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day!

Video Tutorials

🔥🥩 Best Crockpot Pot Roast Recipe — Slow Cooker Perfection! 🥕🔥

How to Make Slow Cooker Pot Roast | Allrecipes

Slow Cooker Crockpot 5 Ingredient Pot Roast #slowcooker #crockpot #potroast

CROCKPOT POT ROAST: Classic Slow Cooker Pot Roast Recipe

What to Cook Next

See All Slow Cooker

Next Recipe

Slow Cooker BBQ Pulled Pork Shoulder

This succulent BBQ pulled pork is the ultimate set-it-and-forget-it meal, featuring a perfectly seasoned pork shoulder that shreds with a fork. It is smothered in a rich, tangy sauce that makes it a hit at every backyard gathering or busy weeknight dinner.

Cook Slow Cooker BBQ Pulled Pork Shoulder