Introduction: There’s nothing quite like a comforting, hearty pot roast. When made in a slow cooker, it becomes a meal that’s practically effortless to prepare, but full of rich flavors that will make your family or guests feel like they’re indulging in a homemade feast. This classic slow cooker pot roast recipe creates tender, melt-in-your-mouth beef, perfectly complemented by savory vegetables and aromatic seasonings. It’s a fantastic option for busy weeknights or Sunday dinners and requires minimal hands-on time, allowing you to focus on other tasks while your slow cooker works its magic. Whether you’re new to slow cooking or a seasoned pro, this recipe is bound to become a household favorite.
Ingredients:
3 to 4 lb. beef chuck roast (or brisket, if preferred)
2 tbsp olive oil
1 large onion (sliced)
3 garlic cloves (minced)
4 large carrots (peeled and cut into chunks)
3 medium potatoes (peeled and cut into chunks)
2 cups beef broth (low-sodium for a healthier option)
1 cup red wine (optional, adds depth of flavor)
1 tbsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper (to taste)
2 tbsp flour (for thickening the gravy, optional)
Fresh parsley (for garnish)
Instructions:
Prepare the Pot Roast:
Season the beef roast generously with salt and pepper on all sides. If you like, you can rub in dried rosemary and thyme for added flavor.
Sear the Beef:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the beef roast on all sides until browned (about 4-5 minutes per side). This step adds depth and flavor to the final dish.
Add to the Slow Cooker:
Transfer the seared beef to your slow cooker. Surround it with the carrots, potatoes, and sliced onion.
Add Liquids and Seasonings:
Pour the beef broth and red wine (if using) into the slow cooker. Add the Worcestershire sauce, garlic, and dried rosemary and thyme. Stir gently to combine everything, ensuring the beef is surrounded by the liquid.
Cook:
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