Spoon Simple
Slow Cooker Pot Roast
Fall-apart tender pot roast with vegetables in a rich savory broth. Set it in the morning, dinner is ready at night.
Prep 15 min
Cook 8h
Total 8h 15m
Serves 6
Ingredients
Step 1 — Sear the roast
- 3 lb chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Step 2 — Slow cook
- 3 garlic cloves (minced)
- 1 medium onion (sliced)
- 1 lb baby potatoes
- 3 carrots (cut into chunks)
- 2 celery stalks (chopped)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp rosemary
- 2 tbsp tomato paste
Instructions
- 1
Sear the roast
Pat roast dry and season all over with salt and pepper. Heat oil in a skillet over high heat. Sear roast 3–4 minutes per side until deeply browned. Do not skip this step — it builds flavor.
- 2
Slow cook
Place onion, garlic, and vegetables in the bottom of the slow cooker. Mix beef broth, Worcestershire, tomato paste, thyme, and rosemary. Place seared roast on top and pour broth mixture over everything. Cook on LOW 8 hours or HIGH 5 hours until meat is fork-tender.
Nutrition per serving: 490 cal · 45g protein · 22g carbs · 24g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
