Slow Cooker Pot Roast
This easy slow cooker pot roast is the kind of comforting, no-fuss meal you’ll come back to again and again. Simple ingredients, big flavor, and tender results every time.
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Equipment
- Slow cooker
- Skillet (optional for searing meat)
Ingredients
- 3-4 pound chuck roast
- 1 pound baby potatoes (or 1 bag baby potatoes)
- 4 large carrots, peeled and cut into chunks (or 1 bag baby carrots)
- 1 large onion, peeled and quartered
- 2 cloves garlic, minced
- 4 cups unsalted beef broth
- 2 tbsp Worchestershire sauce
- 2 tbsp olive oil
- 2 tsp salt, plus more as needed
- 2 tsp pepper, plus more as needed
- 2 tsp Italian seasoning
Instructions
- Heat olive oil in a skillet. Season generously with salt/pepper and sear the chuck roast on all sides until browned. This adds incredible depth of flavor.
- Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker. This creates a flavorful base and prevents the meat from drying out.
- Place the seared roast directly on top of the vegetables.
- Season everything with salt, pepper, and Italian herbs.
- Whisk together beef broth and Worcestershire sauce, then pour over the roast.
- Cover and cook:Low: 8–9 hours (best for ultra-tender beef)High: 4–5 hours
- Shred or slice the roast, spoon the juices over the top, and serve with the vegetables.
Notes
*Calories are approximate per serving
Servings: 6 servings
Calories: 450kcal
