Description
A classic slow cooker pot roast with tender beef, carrots, and potatoes simmered in a rich, flavorful broth. A comforting and effortless meal perfect for family dinners.
Ingredients
3 lbs chuck roast
1 tbsp olive oil
1 onion, sliced
4 carrots, peeled and cut
4 potatoes, peeled and cubed
3 cloves garlic, minced
2 tbsp tomato paste
3 cups beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Fresh parsley for garnish
Instructions
- Season roast with salt and pepper; sear on all sides in olive oil until browned.
- Place vegetables in the bottom of the slow cooker, then top with the roast.
- Add garlic, tomato paste, Worcestershire sauce, herbs, and broth.
- Cover and cook on low for 8–9 hours or high for 4–5 hours.
- Remove roast and vegetables; thicken broth with cornstarch if desired.
- Slice or shred the beef, pour sauce over top, and garnish with parsley.
Notes
Skip searing for a faster prep it’ll still be delicious.
Add a cup of red wine for richer flavor.
Store leftovers up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner / Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. ½ rack)
- Calories: 490
- Sugar: 7
- Sodium: 940
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 40
- Cholesterol: 115