Slow-Cooker Classic Pot Roast

A simple family meal made in a slow cooker.

introduction

This slow-cooker pot roast is warm and easy to make. It cooks all day and gives soft meat and veggies. For a similar classic version, see this classic pot roast recipe for ideas and notes.

why make this recipe

It uses few steps and low effort. You can set it in the morning and come home to a full meal. It feeds a family and gives rich broth for serving.

how to make Slow-Cooker Classic Pot Roast

1. Season the chuck roast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer to the slow cooker.
2. Add carrots, potatoes, onion, and garlic to the slow cooker around the roast.
3. Pour in the beef broth and Worcestershire sauce. Add thyme and rosemary on top.
4. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender.
5. Remove the roast and vegetables, slice the meat, and serve with the broth.

If you like simple slow-cooker meals, you might also enjoy a different comfort dish like this slow cooker chicken pot pie.

Ingredients :

• 3 to 4 pounds chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 carrots, chopped
• 4 potatoes, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Directions :

1. Season the chuck roast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer to the slow cooker.
2. Add carrots, potatoes, onion, and garlic to the slow cooker around the roast.
3. Pour in the beef broth and Worcestershire sauce. Add thyme and rosemary on top.
4. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender.
5. Remove the roast and vegetables, slice the meat, and serve with the broth.

how to serve Slow-Cooker Classic Pot Roast

Slice the roast and place on a platter. Put vegetables around the meat. Spoon the broth over the meat or serve it in a bowl on the side. Serve with bread or a simple salad.

how to store Slow-Cooker Classic Pot Roast

Cool to room temperature, then put in an airtight container. Keep in the fridge for 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

tips to make Slow-Cooker Classic Pot Roast

• Sear the meat first for more flavor.
• Cut vegetables into even pieces so they cook the same.
• Use low heat for the best tenderness.
• Save the cooking liquid and skim fat if you want a lighter sauce.
• Taste the broth at the end and add salt if needed.

variation (if any)

• Add mushrooms or celery with the other vegetables.
• Use red wine instead of part of the beef broth for a deeper flavor.
• Swap thyme and rosemary for a bay leaf and parsley for a different herb mix.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Brisket or round roast work, but cook times may change.

Q: Do I need to brown the roast first?
A: Browning adds flavor but you can skip it in a hurry. The roast will still cook in the slow cooker.

Q: Can I put frozen roast in the slow cooker?
A: It is safer to thaw first. A frozen roast can cook unevenly and stay too long in a danger zone temperature.

Q: How can I thicken the broth?
A: Mix 1-2 tablespoons cornstarch with cold water and stir into the hot broth. Cook on high until it thickens.

Conclusion

For another tested slow-cooker pot roast method and detailed tips, see Perfect Slow Cooker Pot Roast – Cooking Classy.

Slow-Cooker Classic Pot Roast

A warm and easy slow-cooked pot roast that feeds the family with tender meat and rich broth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 to 4 pounds chuck roast Chuck roast is ideal for slow cooking.
• to taste Salt and pepper
• 2 tablespoons olive oil Used for searing the roast.
• 4 carrots, chopped
• 4 potatoes, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Method

 

Preparation

1. Season the chuck roast with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Sear the roast on all sides until browned, about 4-5 minutes per side.
4. Transfer the roast to the slow cooker.
5. Add carrots, potatoes, onion, and garlic around the roast in the slow cooker.
6. Pour in the beef broth and Worcestershire sauce.
7. Add thyme and rosemary on top.

Cooking

1. Cover and cook on low for 8-10 hours or high for 4-6 hours until the meat is tender.
2. Remove the roast and vegetables, slice the meat, and serve with the broth.

Notes

Sear the meat first for more flavor. Cut vegetables into even pieces so they cook evenly. Use low heat for the best tenderness. Save the cooking liquid and skim fat for a lighter sauce. Taste the broth at the end and add salt if needed.