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Amberly Vahn

Tender Slow Cooker Pot Roast for Cozy Gatherings

A tender and flavorful pot roast cooked slowly with vegetables and rich broth, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 3 to 4 lb. chuck roast
  • Salt and black pepper
  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 each onion, chopped
  • 4 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • 1 Tbsp. fresh thyme or 1 teaspoon dried thyme
  • 4 each carrots, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 1 lb. small potatoes (Yukon Gold or baby red)
  • Fresh parsley, for garnish

Equipment

  • Slow cooker
  • Large skillet
  • Bowl
  • Meat thermometer

Method
 

  1. Season the chuck roast generously with salt and black pepper. In a large skillet over medium-high heat, add olive oil. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side.
  2. Transfer the seared roast to your slow cooker. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly translucent, then add to the slow cooker.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and thyme. Pour this mixture over the roast ensuring the liquid surrounds the roast but does not cover it completely.
  4. Place carrots, celery, and potatoes around the roast in the slow cooker.
  5. Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender and vegetables are soft.
  6. Once cooked, use two forks to shred the meat gently. Serve the pot roast with vegetables drizzled with gravy and garnish with fresh parsley.

Notes

Ensure to sear the roast for extra flavor, and resist the urge to open the lid while cooking to maintain heat.