🥩 Slow Cooker Pot Roast
Slow cooker pot roast is the ultimate comfort meal—tender, fall-apart beef with rich gravy and perfectly cooked vegetables. Just set it and forget it!
🧾 Ingredients
- 2–3 lbs (1–1.5 kg) beef chuck roast
- 4 potatoes, chopped
- 3 carrots, cut into chunks
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
- 2 tbsp oil (for searing, optional)
🔥 Instructions
- Optional sear:
Heat oil in a pan and sear the roast on all sides for extra flavor. - Layer veggies:
Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker. - Add roast:
Put the beef on top of the vegetables. - Add liquid & seasoning:
Pour in beef broth, Worcestershire sauce, and tomato paste. Sprinkle thyme, rosemary, salt, and pepper. - Cook:
- Low: 8–10 hours (best for tenderness)
- High: 5–6 hours
- Serve:
Shred or slice the beef and serve with vegetables and the rich gravy.
💡 Tips
- Use chuck roast for best tenderness
- Add mushrooms or celery for extra flavor
- Thicken gravy with a cornstarch slurry if desired
- Leftovers make amazing sandwiches!
If you want, I can give you a 3-ingredient super simple version or a restaurant-style rich gravy version 😋
