Classic Slow Cooker Pot Roast
A heartwarming dish filled with rich, savory aromas, this pot roast offers effortless preparation and is sure to impress your dinner guests.
Ingredients
Main ingredients
- 1 piece 3–4 lb chuck roast Known for its marbled texture resulting in tenderness.
- 2 tablespoons olive oil Adds depth and richness.
- 4 pieces carrots, peeled and cut into chunks Adds a touch of sweetness.
- 3 pieces potatoes, peeled and cut into chunks Offers heartiness.
- 1 piece onion, chopped Provides a flavorful base.
- 3 cloves garlic, minced For aromatic sweetness.
- 2 cups beef broth Ensures the meat stays moist and flavorful.
- 2 tablespoons tomato paste Adds a subtle tang.
- 1 tablespoon Worcestershire sauce Enhances umami notes.
- 1 teaspoon dried thyme Gives an herby fragrance.
- 1 teaspoon dried rosemary Imparts an earthy essence.
- 2 leaves bay leaves Rounds out the flavor profile.
- Salt and black pepper to taste salt and black pepper Essential for seasoning the meat.
Instructions
Preparation
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 3–4 minutes per side.
- In the slow cooker, arrange the carrots, potatoes, onion, and garlic at the bottom.
- Carefully place the seared roast on top of the vegetables.
- In a mixing bowl, combine the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary; whisk until well blended and pour over the roast and vegetables.
- Add the bay leaves, cover the slow cooker, and set to cook on low for 8–9 hours or high for 4–5 hours.
- Remove the bay leaves before serving.
Notes
Consider letting the roast come to room temperature before seasoning for even cooking. You can add other root vegetables or a splash of balsamic vinegar or red wine for extra flavor.