Ultimate Slow Cooker Pot Roast
A tender roast infused with garlic, thyme, and savory vegetables, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 3-4 lbs chuck roast A well-marbled cut that becomes tender and juicy.
- 1 tbsp olive oil For searing the roast to lock in flavor.
- 4 cloves garlic, minced Adds depth and richness.
- 1 medium onion, chopped For a sweet, aromatic base.
- 4 medium carrots, sliced Adds sweetness and color.
- 3-4 medium Yukon Gold potatoes, quartered Perfect starchy accompaniment.
- 2 cups beef broth For moistness and flavor.
- 2 tsp dried thyme A fragrant herb pairing perfectly with beef.
- to taste salt and pepper Season to taste.
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
- In your slow cooker, layer the chopped onion, sliced carrots, and quartered potatoes.
- Place the seared roast on top of the vegetables. Pour the minced garlic over the roast and sprinkle with thyme.
- Slowly pour the beef broth around the roast into the slow cooker, being careful not to wash off the seasonings.
Cooking
- Cover and cook on low for 8 hours or high for 4 hours, or until the meat is fork-tender.
Serving
- Let the roast rest for a few minutes before slicing against the grain. Serve with the vegetables and broth.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, thaw in the refrigerator overnight and reheat in a saucepan, adding a splash of beef broth if needed.