why make this recipe
This pot roast cooks in a slow cooker with little effort. It gives rich, tender meat and soft vegetables. You get a home-cooked dinner with simple steps and few hands-on minutes.
introduction
This recipe makes a classic, comforting pot roast that any cook can make. You sear the beef, add vegetables and broth, and let the slow cooker do the work. The roast comes out juicy and full of flavor.
how to make 5-Star Pot Roast Slow Cooker Fast & Easy
- Season the roast with salt and pepper on all sides.
- Heat olive oil in a hot skillet and sear the roast 2–3 minutes per side until browned.
- Place sliced onion, carrot chunks, and quartered potatoes into the slow cooker.
- Add minced garlic, dried thyme, bay leaf, and Worcestershire sauce over the vegetables.
- Put the seared roast on top of the vegetables.
- Pour beef broth around the sides so you do not wash off the seasoning.
- Cover and cook on low for 8 hours or on high for 4–5 hours until the meat is fork-tender.
- Remove and discard the bay leaf before serving. Let the roast rest 10 minutes, then slice against the grain.
Ingredients :
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Directions :
- Season roast with salt and pepper on all sides.
- In a hot skillet, sear roast for 2–3 minutes per side.
- Place onion, carrots, and potatoes into the slow cooker.
- Add garlic, thyme, bay leaf, and Worcestershire sauce.
- Place seared roast on top of vegetables.
- Pour in beef broth around the sides.
- Cover and cook on low for 8 hours or high for 4–5 hours.
- Remove bay leaf before serving. Let rest 10 minutes before slicing.
how to serve 5-Star Pot Roast Slow Cooker Fast & Easy
Slice the roast and place it on a plate with the cooked vegetables. Spoon some cooking juices over the meat and potatoes. Serve with bread or a simple green salad.
how to store 5-Star Pot Roast Slow Cooker Fast & Easy
Cool the roast and vegetables to room temperature within two hours. Store in an airtight container in the fridge for up 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 5-Star Pot Roast Slow Cooker Fast & Easy
- Sear the roast well for better flavor and color.
- Cut vegetables into similar sizes so they cook evenly.
- Do not lift the slow cooker lid while cooking; it slows the process.
- Let the roast rest before slicing to keep juices inside.
- Use a meat thermometer; roast is done when it is very tender and reaches about 190–205°F for shredding or 145–160°F if you prefer firmer slices.
variation (if any)
- Add mushrooms or parsnips with the other vegetables.
- Replace dried thyme with fresh rosemary for a different aroma.
- For a thicker gravy, remove the roast and vegetables, pour cooking liquid into a saucepan, whisk in a slurry of 1 tbsp cornstarch and 2 tbsp water, and simmer until thick.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Brisket or rump roast also work, but cook time may vary. Choose a cut with some fat and connective tissue for best tenderness.
Q: Do I need to sear the roast?
A: Searing adds flavor and color, but you can skip it if you need a faster start. The roast will still be tasty.
Q: Can I cook this on high all day?
A: No. Use high for 4–5 hours or low for about 8 hours. Cooking too long on high can dry out some cuts.
Q: How do I make gravy from the cooking liquid?
A: Strain the liquid, skim fat if needed, simmer in a pan, and whisk in a cornstarch slurry until it thickens.
Conclusion
For another simple and well-tested pot roast method, see Easiest Pot Roast Ever Recipe – Allrecipes. For slow-cooker tips and recipe ideas, check Crockpot Pot Roast Recipe – The Real Food Dietitians.
Print
5-Star Pot Roast Slow Cooker
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A classic, comforting pot roast with tender meat and soft vegetables, effortlessly made in a slow cooker.
Ingredients
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season roast with salt and pepper on all sides.
- In a hot skillet, sear roast for 2–3 minutes per side.
- Place onion, carrots, and potatoes into the slow cooker.
- Add garlic, thyme, bay leaf, and Worcestershire sauce.
- Place seared roast on top of vegetables.
- Pour in beef broth around the sides.
- Cover and cook on low for 480 minutes or high for 240–300 minutes.
- Remove bay leaf before serving. Let rest 10 minutes before slicing.
Notes
Searing the roast well enhances flavor. Ensure all vegetables are cut similarly for even cooking. Avoid lifting the slow cooker lid during cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg