Pot Roast Slow Cooker Fast & Easy Recipe

Introduction

This Pot Roast recipe is perfect for a comforting meal with minimal effort. Using a slow cooker, the beef becomes tender and flavorful while the vegetables soak up all the rich juices. It’s an easy, hands-off dinner that’s ready when you are.

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: Season the chuck roast with salt and pepper on all sides.
2. Step 2: Heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes on each side until browned.
3. Step 3: Place the sliced onion, carrot chunks, and quartered potatoes into the slow cooker.
4. Step 4: Add the minced garlic, dried thyme, and bay leaf on top of the vegetables, then drizzle Worcestershire sauce over everything.
5. Step 5: Place the seared roast on top of the vegetables in the slow cooker.
6. Step 6: Pour the beef broth around the sides of the roast, avoiding washing off the seasoning.
7. Step 7: Cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is tender.
8. Step 8: Remove the bay leaf before serving. Let the roast rest for 10 minutes before slicing to retain juices.

Tips & Variations

• For extra flavor, add a splash of red wine to the broth before cooking.
• Swap gold potatoes for Yukon or red potatoes if preferred.
• Include celery stalks or parsnips for more vegetable variety.
• If you like a thicker gravy, remove the meat and veggies after cooking and simmer the cooking liquid with a cornstarch slurry until thickened.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Chuck roast is ideal because it becomes tender and flavorful when slow-cooked. However, you can also use a brisket or round roast, but cooking times may vary slightly.

Can I prepare this recipe in an oven instead of a slow cooker?

Yes, you can cook the roast in a covered Dutch oven at 325°F (163°C) for about 3 to 4 hours until tender, adding the vegetables halfway through the cooking time.

Pot Roast Slow Cooker Fast & Easy Recipe

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★★★★★

4.9 from 128 reviews

This Pot Roast Slow Cooker recipe offers a fast and easy way to prepare a tender, flavorful chuck roast with hearty vegetables. By searing the roast before slow cooking it with carrots, potatoes, and aromatic seasonings, the dish delivers a classic comfort meal with minimal hands-on time, perfect for busy days or comforting family dinners.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 4 to 8 hours
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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 & Sauces

• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil

Seasonings & Herbs

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Season the roast: Generously season the chuck roast on all sides with salt and black pepper to enhance its flavor during cooking.
2. Sear the roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes on each side until it develops a rich brown crust, which locks in juices and adds depth of flavor.
3. Prepare the slow cooker: Place the sliced onion, chunked carrots, and quartered potatoes evenly in the bottom of the slow cooker to create a flavorful bed for the roast.
4. Add aromatics and seasonings: Sprinkle the minced garlic, dried thyme, and add the bay leaf on top of the vegetables. Pour in the Worcestershire sauce for a tangy umami boost.
5. Place the roast: Position the seared chuck roast on top of the layered vegetables and herbs for even cooking and flavor infusion.
6. Add beef broth: Carefully pour the beef broth around the sides of the roast, ensuring the liquid doesn’t wash off the seasonings yet provides moisture for the slow cooking process.
7. Slow cook: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4–5 hours, until the meat is tender and easily pulls apart with a fork.
8. Finish and serve: Remove the bay leaf before serving. Let the roast rest for 10 minutes to redistribute juices, then slice and serve with the cooked vegetables.

Notes

• For best flavor, sear the roast before slow cooking to build a rich crust.
• You can substitute gold potatoes with Yukon or red potatoes as desired.
• Adjust cooking time if your slow cooker runs hot or if using a different cut of beef.
• Leftovers store well in the refrigerator up to 3 days and can be reheated gently on the stovetop.
• To thicken the cooking liquid into gravy, remove meat and vegetables and simmer broth with a slurry of cornstarch and water until desired consistency.

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