Slow Cooker Pot Roast

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With potatoes, carrots, and onion cooked alongside the chuck roast, this Slow Cooker Pot Roast recipe is an easy comfort food dinner. Just sear the beef and let the slow cooker do the work!

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Keyword: recipe for pot roast in the slow cooker, slow cooker pot roast, slow cooker pot roast recipe

Servings: people

Calories: 424kcal

Author: Jill

Ingredients

1 beef chuck roast 3-4 pound
Salt and pepper to taste
2 tablespoons vegetable oil
1 1/2 cups beef broth
4 large carrots peeled and cut into 2-inch pieces
3 large russet potatoes peeled and cut into chunks
1 large onion sliced
4 cloves garlic minced
5 sprigs fresh thyme or 1 tablespoon dried thyme
2 bay leaves

Instructions

Season the beef chuck roast generously with salt and pepper.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds flavor to the meat and creates a nice crust.
Place the seared roast in the slow cooker. Add the beef broth, red wine, carrots, potatoes, onion, garlic, thyme, and bay leaves.
Cover the slow cooker and cook on low for 8 hours, or until the meat is tender and pulls apart easily with a fork.
Once cooked, remove the roast and vegetables from the slow cooker and transfer them to a serving platter.
If desired, thicken the cooking liquid into a gravy. You can do this by creating a slurry with cornstarch and water, then adding it to the liquid in the slow cooker. Cook on high for 15-20 minutes, or until the gravy has thickened. (optional)
Slice the pot roast against the grain and serve with the vegetables and gravy. Enjoy!

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