Slow Cooker Pot Roast
A cozy and comforting Slow Cooker Pot Roast that is easy to make and tastes even better the next day.
Ingredients
Main Ingredients
- 3 pounds Chuck roast Look for nice marbling.
- 1 large Onion Yellow onion preferred, melts into the cooking liquid.
- 4 medium Carrots Cut into chunks.
- 1 pound Baby potatoes Holds their shape well.
- 4 cups Beef broth Low sodium preferred.
- 1 tablespoon Tomato paste Adds depth of flavor.
- 2 tablespoons Worcestershire sauce Adds savory flavor.
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
Optional Additions
- 2 cloves Garlic For extra coziness.
- 1 teaspoon Dijon mustard Optional for flavor.
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Instructions
Preparation
- Pick the right cut: Use chuck roast for its marbling and juiciness.
- Season the meat well with salt, pepper, and garlic powder.
- Sear the roast in a hot pan for 2 to 3 minutes per side if possible.
- Build a veggie base in the slow cooker with onions on the bottom, followed by carrots and potatoes.
- Add the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
Cooking
- Cook on low for 8 to 9 hours.
- Check for doneness; meat should be fork-tender and easily shreddable.
Finishing Touches
- Remove the meat and vegetables from the slow cooker.
- Whisk a cornstarch slurry into the hot liquid to thicken the gravy, allowing it to bubble for a few minutes.
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Note
Let the roast rest for 10 minutes before shredding for juicier meat. Store leftovers in the broth to maintain moisture.