Introduction
If winter had a flavor, it would be Slow Cooker Pot Roast. There is nothing quite like coming home after a long, cold day to the aroma of beef and root vegetables that have been simmering for eight hours. This is the meal that defines “set it and forget it.”
My secret to a perfect pot roast isn’t a fancy ingredient; it’s the sear. By taking five minutes to brown the meat before it goes into the slow cooker, we create a deep, caramelized flavor that a “dump-and-go” recipe just can’t match. This roast is melt-in-your-mouth tender, the carrots are perfectly glazed, and the gravy is rich enough to make a shoe taste good. It’s a Sunday classic that makes Monday feel a lot further away.
Why You’ll Love This Recipe
- Fork-Tender Beef: The low-and-slow heat breaks down even the toughest cuts of meat.
- Built-in Side Dish: The potatoes and carrots cook right in the savory juices.
- Zero Stress: Most of the work happens in the morning; your evening is free!
- Healthful & Hearty: A balanced meal with plenty of protein and fiber-rich vegetables.
- Amazing Leftovers: The beef shreds beautifully for sandwiches or tacos the next day.
Ingredients
- 3 lb Chuck Roast: This is the best cut for slow cooking because of its beautiful marbling.
- 1 lb Baby Potatoes: Kept whole so they don’t get mushy.
- 1 lb Carrots: Cut into large 2-inch chunks.
- 1 large Onion: Quartered.
- 2 cups Beef Broth: The base of our savory gravy.
- 3 cloves Garlic: Smashed.
- 1 tablespoon Worcestershire Sauce: For that essential savory depth.
- 2 Dried Bay Leaves & 1 teaspoon Dried Rosemary: For an earthy herb aroma.
- 2 tablespoons Cornstarch: To thicken the gravy at the end.
Instructions
- The Sear: Season the beef generously with salt and pepper. Heat 1 tbsp of oil in a skillet over high heat. Sear the roast for 3–4 minutes per side until a deep brown crust forms. Move the roast to the slow cooker.
- Deglaze: Pour a splash of the beef broth into the hot skillet and scrape up those brown bits. Pour that liquid over the roast.
- The Veggies: Arrange the potatoes, carrots, onions, and garlic around the beef.
- The Liquid: Pour in the remaining beef broth, Worcestershire sauce, bay leaves, and rosemary.
- Slow Cook: Cover and cook on LOW for 8–10 hours (recommended) or HIGH for 5 hours.
- The Gravy: Remove the beef and vegetables to a platter. Whisk the cornstarch with 2 tbsp of water and stir it into the juices in the slow cooker. Turn to High for 10 minutes until thickened.
- Serve: Shred the beef slightly and serve with the vegetables and a generous ladle of gravy.
Pro-Tips for Success
- Low and Slow is Best: While you can cook this on high, the meat will always be more tender on the low setting.
- Large Veggie Chunks: If you cut your carrots and potatoes too small, they will turn to mush during an 8-hour cook. Keep them chunky!