Go Back
–+ servings
Pot Roast Slow Cooker

Tender Pot Roast Slow Cooker: Easy Comfort for Cozy Nights

This pot roast slow cooker is a comforting dish with rich flavors, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3–4 lb Chuck Roast Best cut for pot roast, known for marbling that ensures tenderness.
For the Vegetables
  • 1 Yellow Onion, sliced Provides sweetness; thicker cut maintains texture.
  • 4 Carrots, cut into chunks Adds sweetness and color; chunking prevents mushiness.
  • 4 Gold Potatoes, quartered Holds shape and soaks in flavors.
For Flavoring
  • 3 Garlic, minced Enhances aroma; use whole cloves for softer flavor.
  • 2 cups Beef Broth Savory base; low-sodium helps control seasoning.
  • 1 tbsp Worcestershire Sauce Introduces tang that deepens flavors.
  • 1 tsp Salt Key for taste balancing.
  • ½ tsp Black Pepper Key for taste balancing.
  • 1 tsp Dried Thyme Adds woodsy flavor.
  • 1 Bay Leaf Infuses subtle aroma.

Equipment

  • slow cooker
  • Large Skillet
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions for Pot Roast Slow Cooker
  1. Pat the chuck roast dry with paper towels and liberally season it with salt and black pepper on all sides.
  2. Heat 1 tablespoon of olive oil over medium-high heat and sear the roast for 2–3 minutes per side until golden-brown.
  3. Layer the sliced onion at the bottom of the slow cooker, followed by carrot chunks and quartered potatoes.
  4. Sprinkle minced garlic, dried thyme, and bay leaf over the vegetables, then drizzle Worcestershire sauce across.
  5. Set the seared roast on top of the vegetables.
  6. Pour 2 cups of beef broth gently alongside the roast, ensuring it nearly covers the vegetables.
  7. Cover the slow cooker and cook on low for 8 hours or high for 4–5 hours.
  8. After cooking, remove the bay leaf and let the roast rest for 10 minutes before slicing.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 35gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best results, maintain lid during cooking and let roast rest before slicing to keep it juicy.

Tried this recipe?

Let us know how it was!