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To make a tasty slow cooker pot roast, gather these main ingredients: - 3-4 pounds chuck roast - 4 medium carrots, peeled and cut into chunks - 3 medium potatoes, peeled and quartered - 1 large onion, quartered - 4 cloves garlic, minced - 2 cups beef broth These ingredients form the heart of your dish. The chuck roast provides rich flavor and tenderness. The carrots and potatoes add sweetness and texture. The onion and garlic enhance the taste, making every bite delightful. Seasonings are key to a great pot roast. You will need: - 1 tablespoon Worcestershire sauce - 1 tablespoon dried thyme - 1 tablespoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil Worcestershire sauce adds depth. Thyme and rosemary bring a fragrant touch. Salt and pepper balance flavors, while olive oil helps brown the meat. Together, these ingredients create a savory profile that elevates your roast. Want to switch things up? Consider these optional ingredients: - 2 tablespoons cornstarch (for thickening) - Fresh parsley, chopped (for garnish) Cornstarch thickens the gravy if you prefer a creamier sauce. Fresh parsley adds a pop of color and freshness. Feel free to mix in other veggies like celery or mushrooms for extra flavor. {{ingredient_image_1}} To start, sear the roast for the best flavor. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil heats, season the 3-4 pound chuck roast with salt and pepper. This step is key. It locks in flavors and gives a nice crust. When the skillet is hot, add the roast. Sear it for about 3-4 minutes on each side. Look for a rich brown color. This browning adds depth to your dish. Now, let’s build the base of your pot roast. In the slow cooker, place 4 quartered onions, 4 chopped carrots, and 3 quartered potatoes at the bottom. This veggie layer will soak up all the delicious juices. It also keeps the roast from touching the bottom. This way, it cooks evenly. Feel free to adjust the vegetable amounts based on your taste. More veggies mean more flavor! After layering the veggies, add the seared roast on top. Next, mix 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, 4 minced garlic cloves, 1 tablespoon of dried thyme, and 1 tablespoon of dried rosemary in a bowl. Stir well. Pour this mixture over the roast and vegetables in the slow cooker. Cover it and set to low heat. Cook for 8-10 hours. The meat will become tender and easy to shred. This slow cooking method makes the flavors meld perfectly. Enjoy the smell that fills your kitchen! To get the perfect tenderness, cook the roast on low heat. This allows the meat to break down slowly. The best time for cooking is 8 to 10 hours. Make sure the roast has enough liquid, like beef broth. This helps keep it moist. A good rule is to cover the meat with broth by at least one inch. Searing the chuck roast before cooking adds flavor. It creates a nice crust on the meat. This step is not required, but it sure helps. If you skip searing, the roast will still cook well. The inside will be tender, but it may lack some depth of flavor. To make a rich gravy, use the cooking liquid from the pot. After cooking, pour it into a pot. If you want a thicker gravy, mix cornstarch with water. Stir this mix into the liquid and heat until thickened. Adding fresh herbs like parsley at the end boosts flavor too. Pro Tips Rest the Meat: Allowing the roast to rest for about 10-15 minutes after cooking helps the juices redistribute, ensuring a moist and flavorful result. Use Quality Broth: Opt for a high-quality beef broth or homemade stock for a richer flavor that enhances the overall dish. Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for additional flavor and nutrition. Leftover Magic: Use leftover pot roast in sandwiches, salads, or tacos for quick and delicious meals throughout the week. {{image_2}} You can use different cuts for your pot roast. Chuck roast is popular, but brisket works well too. Round roast is a lean option that stays tasty. Each cut has its own flavor and texture. Choose what you enjoy most. To make a vegetarian pot roast, swap the meat for mushrooms or eggplant. These veggies add a nice texture. Use vegetable broth instead of beef broth. Add more hearty vegetables like zucchini or squash. You can also mix in beans for extra protein. These changes keep the dish hearty and satisfying. Herbs and spices can change your pot roast's flavor. Try adding bay leaves for depth. Fresh herbs like thyme and rosemary give a bright taste. For a spicy kick, add crushed red pepper or smoked paprika. You can also play with garlic and onion to enhance the dish. Mix and match to find your favorite flavor profile. After enjoying your pot roast, it's important to store leftovers safely. First, let the pot roast cool down. This helps keep moisture in the meat. Use an airtight container to hold the meat and veggies. Place them in the fridge within two hours. You can store them for up to three days. When you’re ready to eat those leftovers, reheating is key. You can use a microwave or stovetop. If using a microwave, place the meat on a plate and cover it. Heat it for one minute at a time. Stir in between to avoid hot spots. If using the stovetop, add a splash of broth in a pan. Heat over low heat until warm. This keeps the meat juicy and tender. Freezing is a great way to save pot roast for later. Slice the meat into portions. Place each portion in a freezer bag. Squeeze out as much air as you can. This prevents freezer burn. You can freeze the pot roast for up to three months. When you're ready, thaw it in the fridge overnight. Reheat it as mentioned above for a tasty meal anytime. You should cook a pot roast in a slow cooker for 8 to 10 hours on low heat. This long cooking time makes the meat tender and juicy. If you are short on time, you can cook it on high for about 4 to 5 hours, but low and slow gives the best flavor and texture. I love to serve slow cooker pot roast with simple sides. Here are some tasty options: - Mashed potatoes - Steamed green beans - Creamed corn - Fresh bread or rolls - A green salad These sides pair well with the rich flavors of the pot roast and complete the meal nicely. Yes, you can prepare pot roast in advance. You can sear the meat and chop the veggies the day before. Store them in the fridge until you are ready to cook. Just put everything in the slow cooker in the morning, and you will have a warm meal waiting for you later. This blog post covered how to make a tasty slow cooker pot roast. We discussed key ingredients, cooking steps, and helpful tips to ensure your roast turns out perfect. I shared ways to adapt the recipe for different tastes and needs, plus smart storage tips for leftovers. Now you have all the tools to create a delicious meal. Trust your skills and enjoy the process. Slow cooking brings out rich flavors, making every bite worth it. Happy cooking!

Savory Slow Cooker Pot Roast

A delicious and hearty pot roast cooked slowly with vegetables for maximum flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 3-4 pounds chuck roast
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, peeled and quartered
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch (optional, for thickening)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Once the skillet is hot, sear the roast on all sides until browned (about 3-4 minutes per side). This enhances the flavor of the meat.
  • Prepare the Slow Cooker: Place the quartered onions, chopped carrots, and potatoes at the bottom of the slow cooker. This creates a flavorful vegetable bed for the roast to sit on.
  • Add the Roast: Place the seared chuck roast directly on top of the vegetables in the slow cooker.
  • Mix the Broth: In a bowl, combine the beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary. Stir until well mixed. Pour this mixture over the roast and veggies in the slow cooker.
  • Cook: Cover and set the slow cooker to low heat. Allow to cook for 8-10 hours, or until the meat is tender and easily shreds with a fork.
  • Thicken the Gravy (Optional): If you'd like a thicker gravy, whisk the cornstarch with 2 tablespoons of water in a small bowl. About 30 minutes before serving, stir this mixture into the slow cooker and let it cook for the remaining time to thicken.
  • Serve: Once done, carefully remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing.
  • Garnish: Serve the pot roast and veggies on a large platter. Drizzle some of the cooking liquid over the top and garnish with chopped fresh parsley.

Notes

Optional thickening of gravy with cornstarch.
Keyword beef, comfort food, pot roast, slow cooker