5-Star Slow Cooker Pot Roast Recipe

Introduction

This 5-star pot roast recipe is perfect for busy days when you want a hearty, comforting meal without the fuss. Using a slow cooker makes the process fast and easy, delivering tender meat and flavorful vegetables every time.

Ingredients

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 onion, sliced
• 4 carrots, cut into chunks
• 4 gold potatoes, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Pat chuck roast dry and season generously on all sides with salt and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned.
3. Step 3: Place onion slices, carrots, and potatoes into the bottom of a 6-quart (or larger) slow cooker.
4. Step 4: Sprinkle minced garlic, dried thyme, and the bay leaf over the vegetables.
5. Step 5: Carefully place the seared roast on top of the vegetable layer.
6. Step 6: In a bowl, whisk together beef broth and Worcestershire sauce. Pour this mixture around the sides of the roast (not directly on top).
7. Step 7: Cover with lid. Cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat is fork-tender and vegetables are soft.
8. Step 8: Remove the bay leaf. Let roast rest for 10 minutes, then slice or shred before serving.

Tips & Variations

• For extra flavor, add a splash of red wine to the beef broth mixture before cooking.
• Use Yukon gold potatoes for a creamier texture or substitute with sweet potatoes for a hint of sweetness.
• To thicken the cooking liquid, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker in the last 30 minutes.
• Swap dried thyme for fresh thyme sprigs if available, adding them at the start of cooking.
• For a richer aroma, add a few sprigs of fresh rosemary along with the bay leaf.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. The meat can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, while chuck roast is ideal for slow cooking because it becomes tender and flavorful, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly.

Do I need to sear the roast before slow cooking?

Searing is recommended as it adds depth of flavor and improves the appearance of the roast, but you can skip this step if you’re short on time. The meat will still cook tender in the slow cooker.

5-Star Slow Cooker Pot Roast Recipe

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★★★★★

4.9 from 125 reviews

This 5-Star Pot Roast Slow Cooker recipe is a comforting and hearty meal that transforms a simple chuck roast into a tender, flavorful dish with minimal effort. Slow-cooked to perfection with savory vegetables and rich seasonings, it’s perfect for an easy family dinner or special occasion.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 8 hours (LOW) or 4-5 hours (HIGH)
• Total Time: 8 hours 15 minutes (LOW) or 4 hours 30 minutes (HIGH)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 3–4 lb chuck roast

Vegetables

• 1 onion, sliced
• 4 carrots, cut into chunks
• 4 gold potatoes, quartered
• 3 cloves garlic, minced

Liquids & Seasonings

• 1 tbsp olive oil
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Season the Meat: Pat the chuck roast dry using paper towels and then season generously on all sides with salt and black pepper to enhance the flavor.
2. Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 2–3 minutes on each side until it develops a rich brown crust, which locks in juices and adds depth to the flavor.
3. Prepare the Slow Cooker Base: Place the sliced onions, chopped carrots, and quartered potatoes into the bottom of a 6-quart (or larger) slow cooker, creating a bed for the roast and infusing the dish with natural sweetness and aroma.
4. Add Aromatics: Evenly sprinkle minced garlic, dried thyme, and the bay leaf over the vegetables to impart additional layers of savory flavor during cooking.
5. Position the Roast: Carefully place the seared chuck roast on top of the vegetable layer to allow the roast juices to drip down and blend with the veggies while cooking.
6. Pour the Liquid: In a small bowl, whisk together beef broth and Worcestershire sauce until combined. Pour this mixture around the edges of the roast in the slow cooker, avoiding pouring it directly on top so the seasoning stays on the meat.
7. Slow Cook: Cover the slow cooker with its lid and cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The roast should become fork-tender, and the vegetables soft and flavorful.
8. Rest and Serve: Remove the bay leaf, then let the roast rest for 10 minutes outside the cooker. After resting, slice or shred the meat as desired and serve it with the slow-cooked vegetables and juices.

Notes

• For best results, use a well-marbled chuck roast for tenderness and rich flavor.
• Searing the meat before slow cooking adds a deeper flavor but can be skipped if short on time.
• You can substitute gold potatoes with Yukon or red potatoes if preferred.
• Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
• Use fresh thyme in place of dried thyme if available, using 1 tbsp fresh.

Keywords: pot roast, slow cooker recipe, chuck roast, slow cooked pot roast, easy pot roast, comfort food, beef roast, one pot meal