Slow Cooker Pot Roast
Slow Cooker Pot Roast is the epitome of comfort food, transforming simple ingredients into a mouthwatering meal. This dish features tender, juicy beef slow-cooked with hearty vegetables and rich flavors that meld together beautifully. Perfect for cozy family dinners, it’s a one-pot wonder that fills your home with inviting aromas. Easy to prepare and sure to impress, this pot roast will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 large carrots, chopped
- 4 medium Yukon Gold potatoes, quartered
- 2 large yellow onions, sliced thickly
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prep the vegetables: Chop carrots and potatoes into large chunks, slice onions thickly, and mince garlic.
- Sear the meat: In a skillet over medium-high heat, brown the chuck roast on all sides (about 4-5 minutes each).
- Layer ingredients: Place chopped vegetables at the bottom of the slow cooker.
- Season: Sprinkle salt, pepper, and minced garlic over the veggies.
- Assemble: Set seared roast on top and pour in beef broth and Worcestershire sauce.
- Cook: Cover and cook on low for 8 hours or high for 4 hours until tender.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Feel free to customize by adding parsnips or fresh herbs like thyme or rosemary for extra flavor. For an added depth of flavor, consider including a splash of red wine during cooking. Store leftovers in an airtight container in the fridge for up to three days.