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Classic Slow Cooker Pot Roast

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Juicy beef paired with carrots and potatoes cooks perfectly in the slow cooker for a comforting meal.

Ingredients

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  • 1.4 kg boneless chuck roast
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 30 ml olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 4 large carrots, cut into chunks
  • 450 g baby potatoes, halved
  • 480 ml beef broth
  • 15 ml Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 15 ml tomato paste

Instructions

  1. Generously season the chuck roast with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until evenly browned, approximately 3–4 minutes per side. Transfer to the slow cooker.
  2. In the same skillet, add chopped onion and minced garlic. Sauté on medium heat until softened, about 2 minutes, then transfer to the slow cooker.
  3. Arrange carrot chunks and halved baby potatoes around the roast in the slow cooker. Pour in beef broth and Worcestershire sauce, sprinkle with dried thyme and rosemary, and add tomato paste. Stir gently to combine the seasonings with the broth.
  4. Cover the slow cooker and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easily shreds.
  5. Serve the tender beef hot alongside the carrots and potatoes, spooning some of the savoury cooking broth over each portion. Garnish with freshly chopped parsley if desired.

Notes

For deeper flavour, deglaze the searing pan with a splash of broth to capture the browned bits before adding to the slow cooker.

Nutrition

Find it online: https://www.delicetreats.com/classic-slow-cooker-pot-roast/