This Slow Cooked Pot Roast is the definition of comfort in a bowl, featuring fork-tender beef that melts away alongside perfectly seasoned root vegetables. It’s the ultimate “set it and forget it” meal that fills your home with a rich, savory aroma long before dinner is even served.

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Time & Servings

• Prep Time: 20 minutes
• Cook Time: 8 hours (Low) or 4–5 hours (High)
• Total Time: 8 hours 20 minutes
• Number of Servings: 6–8 servings

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Ingredients

The Meat & Aromatics

• 3–4 lb Chuck Roast (well-marbled is best)
• 2 tbsp Olive oil (for searing)
• 1 large Yellow onion, cut into thick wedges
• 4 cloves Garlic, smashed
• Salt and black pepper to taste

The Vegetables

• 1 lb Carrots, peeled and cut into 2-inch chunks
• 1.5 lbs Baby potatoes (red or Yukon gold), halved if large
• 2 stalks Celery, cut into 1-inch pieces

The Braising Liquid

• 2 cups Beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Tomato paste
• 2 sprigs Fresh rosemary
• 3 sprigs Fresh thyme
• 2 Bay leaves

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Directions

1. Sear the Beef: Season the chuck roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the meat for 4–5 minutes per side until a deep brown crust forms. Transfer the meat to your slow cooker.
2. Deglaze the Pan: In the same skillet, add a splash of the beef broth. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan—this is pure flavor! Pour this liquid over the roast in the slow cooker.
3. Layer the Vegetables: Arrange the onions, carrots, potatoes, and celery around and on top of the beef.
4. Whisk the Sauce: In a small bowl, whisk together the remaining beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the meat and vegetables.
5. Add Herbs: Place the rosemary, thyme sprigs, and bay leaves on top.
6. Slow Cook: Cover and cook on Low for 8–10 hours or on High for 4–5 hours. The roast is done when it shreds easily with a fork.
7. Rest and Serve: Remove the meat and vegetables to a platter. Discard the herb sprigs and bay leaves. Let the meat rest for 10 minutes before slicing or shredding.

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Chef’s Tip

For a professional finishing touch, strain the leftover liquid from the slow cooker into a saucepan. Simmer it over medium heat with a simple cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) for 3–5 minutes to create a silky, rich gravy to pour over the roast.