Description
Slow Cooker Pot Roast: Fall-apart tender beef with rich veggies and gravy, all made in the slow cooker for a cozy, hands-off dinner that tastes like home.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp tomato paste
- 4 cloves garlic, minced
- 1 onion, sliced
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and quartered
- 2 cups beef broth
- 1 tbsp Worcestershire sauce (halal)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
Instructions
- Season roast with salt, pepper, garlic powder, and onion powder.
- In a skillet, heat olive oil over medium-high heat. Sear roast on all sides until browned (about 3–4 minutes per side).
- Place the seared roast into the slow cooker.
- Add garlic, onion, carrots, and potatoes around the roast.
- Stir tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf in a bowl. Pour over the meat and veggies.
- Cover and cook on low for 8 hours or until beef is fork-tender.
- Discard bay leaf. Shred meat gently and serve with vegetables and gravy from the pot.
Notes
- Brown the roast first to develop a deep, savory crust and richer flavor (optional but recommended).
- Feel free to swap in other root vegetables or add celery for extra flavor.
- If the gravy is too thin, whisk in a cornstarch slurry to thicken.
- Let the meat rest for a few minutes before shredding to retain juices.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 95 mg
Keywords: slow cooker pot roast, crock pot pot roast, beef chuck roast, slow cooker beef, tender pot roast