Description
Slow Cooker Pot Roast
A classic comfort dish, this slow cooker pot roast is filled with tender beef, hearty potatoes, and delicious carrots, all infused with a rich and savory broth. The history of pot roast dates back to early homesteaders who sought out ways to create a hearty meal from simple ingredients, using slow cooking techniques to bring out deep flavors. The best part? This recipe allows the slow cooker to do all the work, filling your kitchen with incredible aromas. It’s perfect for Sunday dinners or any time you crave a wholesome, flavorful meal.
3-4 lb chuck roast
4 Tbsp olive oil
Spice Rub: 2 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper
1 yellow onion, quartered
6 garlic cloves, smashed
2 tsp brown sugar, 2 tsp Italian seasoning
½ tsp chili powder, 3 tsp soy sauce
32 oz beef broth
1 ½ lbs baby potatoes, halved
1 ½ lbs carrots, cut into 3″ pieces
4 sprigs each of fresh rosemary & thyme
Directions:
1. Pat roast dry, rub with spices, and sear in a pan.
2. Transfer to slow cooker.
3. Sauté onion and garlic, add to slow cooker with broth, potatoes, and carrots.
4. Cook on low for 4 hours.
Prep Time: 15 mins
Kcal: 681
Step-by-Step Guide
1. Prepare the Roast: Pat the 3-4 lb chuck roast completely dry with paper towels. In a small bowl, combine 2 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper. Rub this mixture all over the roast, ensuring an even coating.
2. Sear the Meat: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the roast. Sear for 4-5 minutes per side, or until a deep brown crust forms. Transfer the seared roast to your slow cooker insert.
3. Build the Base: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the quartered onion and smashed garlic cloves, sautéing for 2-3 minutes until fragrant. Pour in the 32 oz of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the 2 tsp brown sugar, 2 tsp Italian seasoning, ½ tsp chili powder, and 3 tsp soy sauce. Bring to a simmer.
4. Assemble in Slow Cooker: Place the halved baby potatoes and 3″ carrot pieces around the seared roast in the slow cooker. Pour the hot broth and onion mixture over everything. Lay the fresh rosemary and thyme sprigs on top.
5. Cook: Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours. The roast is done when it is fork-tender and easily shreds.
Serving Suggestions
Serve this hearty pot roast directly from the slow cooker. Ladle the rich broth over the meat and vegetables. For a complete meal, pair it with a side of crusty bread for dipping or a simple green salad to balance the richness. Leftovers make excellent sandwiches the next day, or the shredded beef can be repurposed into tacos or a savory pot pie filling.
How-to Summary
Create this classic comfort meal by seasoning and searing a chuck roast to lock in flavor. Transfer it to a slow cooker with onions, garlic, potatoes, carrots, and a savory broth infused with herbs and spices. Cook on low for 8-9 hours until the beef is fall-apart tender.
Frequently Asked Questions
Can I use a different cut of beef? Chuck roast is ideal for slow cooking due to its marbling, which breaks down into tenderness. Bottom round or brisket are acceptable substitutes but may be slightly less juicy.
Do I have to sear the meat first? While you can skip searing, it is highly recommended. Searing creates a Maillard reaction, developing a deep, complex flavor in the final dish that you cannot achieve from slow cooking alone.
Can I add other vegetables? Absolutely. Celery, parsnips, or mushrooms are excellent additions. Add sturdier vegetables at the beginning. For more delicate veggies like peas or green beans, stir them in during the last 30 minutes of cooking.
How do I thicken the broth into a gravy? After cooking, remove the meat and vegetables. Pour the liquid into a saucepan and simmer. Create a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water, then whisk it into the simmering liquid until thickened.
Can I cook this on high instead of low? Yes, cook on HIGH for 4-5 hours. However, the low and slow method (8-9 hours on LOW) yields the most tender, shreddable results as the connective tissue breaks down more gradually.
Common Mistakes to Avoid
Avoid overfilling the slow cooker; it should be no more than 2/3 full for proper cooking. Do not lift the lid frequently during cooking, as this releases heat and significantly increases cooking time. Do not skip patting the roast dry before seasoning; a dry surface is crucial for a good sear. Finally, avoid cutting the vegetables too small, or they may become mushy during the long cook time.
Conclusion
This slow cooker pot roast is the epitome of hands-off, flavorful comfort food. By following the simple steps of searing and slow cooking, you are guaranteed a meal with incredibly tender beef and vegetables bathed in a savory, herb-infused broth. It’s a timeless recipe that delivers maximum satisfaction with minimal effort, perfect for feeding a family or enjoying as delicious leftovers throughout the week.