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Classic Slow Cooker Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Classic Slow Cooker Pot Roast is a comforting and flavorful meal perfect for any day of the week. Tender beef chuck roast is slow-cooked with hearty vegetables like carrots, potatoes, and onions, infused with rich beef broth and Worcestershire sauce to create a deliciously savory dish. The slow cooking method ensures the meat becomes melt-in-your-mouth tender while the vegetables absorb all the tasty juices.

Ingredients

Meat

  • 3 lbs beef chuck roast

Vegetables

  • 1 onion, chopped
  • 4 carrots, sliced
  • 4 potatoes, sliced or quartered

Liquids & Seasonings

  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • Salt and pepper, to taste

Instructions

  1. Season the beef: Generously coat the beef chuck roast with salt, pepper, and garlic powder to enhance its flavor and create a savory crust during cooking.
  2. Prepare vegetables: Place the chopped onion, sliced carrots, and sliced or quartered potatoes evenly at the bottom of the slow cooker to form a flavorful bed for the meat to rest on.
  3. Add the beef: Set the seasoned beef chuck roast on top of the arranged vegetables, allowing its juices to drip down and enrich the base ingredients.
  4. Pour liquids over: Pour the beef broth and Worcestershire sauce evenly over the beef and vegetables, providing moisture and deep umami flavor for the slow cooking process.
  5. Cook low and slow: Cover the slow cooker with its lid and cook on the low setting for 8 hours, allowing the meat to become tender and the flavors to meld beautifully.
  6. Serve: Once the cooking is complete, serve the pot roast hot alongside the cooked vegetables and spoon the flavorful cooking juices or gravy over the top.

Notes

  • You can brown the beef roast in a skillet before adding to the slow cooker for extra flavor, but it is optional.
  • Feel free to add fresh herbs such as rosemary or thyme for an aromatic twist.
  • For thicker gravy, remove the roast and vegetables, then thicken the leftover liquid with a cornstarch slurry on the stovetop.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with crusty bread or a simple green salad.

Find it online: https://slsrecipes.com/classic-slow-cooker-pot-roast-recipe/