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Slow Cooker Pot Roast

Savory Slow Cooker Pot Roast for Effortless Comfort Cooking

This Slow Cooker Pot Roast combines tender meat and savory flavors for a perfect dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast A high-quality cut is essential for maximum tenderness.
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil.
For the Vegetables
  • 1 medium Onion Yellow onion is recommended for sweetness.
  • 4 cloves Garlic Fresh cloves are the best choice; can use powdered if needed.
  • 4 medium Carrots Feel free to swap with other favorites.
  • 4 medium Potatoes These root vegetables enhance the dish.
For the Flavor Base
  • 2 tablespoons Tomato Paste Adds umami and richness.
  • 1 tablespoon Brown Sugar Balances savory flavors.
  • 1 tablespoon Italian Seasoning Can substitute with dried basil, oregano, and thyme mix.
  • 4 cups Beef Stock Low-sodium options are healthier.
For the Herbs
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 leaves Bay Leaves

Equipment

  • Slow Cooker
  • Sauté Pan

Method
 

Step-by-Step Instructions
  1. Begin by patting your chuck roast dry with paper towels, then season all sides with salt and pepper.
  2. Heat olive oil in a sauté pan over medium-high heat, then sear the roast for 4-5 minutes on each side.
  3. Sauté chopped onion in the same pan for about 4 minutes until softened, then add minced garlic and cook for an additional minute.
  4. Add tomato paste, brown sugar, and Italian seasoning, then deglaze the pan with beef stock.
  5. Transfer the onion mixture into your slow cooker, add carrots and potatoes, then place the seared roast on top.
  6. Pour in remaining beef stock and add fresh herbs, then season with additional salt and pepper.
  7. Cover and cook on low for 8-10 hours or on high for 4-5 hours until tender.
  8. Strain the cooking liquid into a saucepan, create a cornstarch slurry, then bring to a simmer to thicken.
  9. Shred or slice the roast, plate with vegetables, drizzle with gravy, and garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 50gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Get creative with leftover pot roast for sandwiches, tacos, or hearty pot pie.

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