Slow-Cooker Pot Roast Recipe

Ohhh, cozy classic. This is the set-it-and-forget-it, fall-apart tender slow-cooker pot roast—the kind that makes the house smell unfairly good all day.

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Slow-Cooker Pot Roast

Ingredients

• 3–4 lb chuck roast (best cut for this)

• Salt & black pepper (be generous)

• 2 tbsp olive oil (for searing)

• 1 large onion, sliced

• 4–5 carrots, chunked

• 1½ lb baby potatoes (or quartered Yukon golds)

• 4 cloves garlic, smashed

• 2 cups beef broth

• 2 tbsp Worcestershire sauce

• 1 tbsp tomato paste (optional but 🔥)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

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Instructions

1. Season & sear (worth it)

   • Pat the roast dry, salt and pepper all sides.

   • Heat olive oil in a skillet over medium-high.

   • Sear the roast 3–4 minutes per side until deeply browned.

   • Transfer to the slow cooker.

2. Build the base

   • Add onions, carrots, potatoes, and garlic around the roast.

   • Whisk broth, Worcestershire, tomato paste, thyme, and rosemary.

   • Pour over everything. Toss in the bay leaf.

3. Cook low and slow

   • Low: 8–9 hours (best texture)

   • High: 4–5 hours
     The roast is done when it shreds easily with a fork.

4. Finish

   • Remove bay leaf.

   • Shred or slice the roast.

   • Taste and adjust salt & pepper.

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Optional Gravy (10-minute glow-up)

• Strain 2 cups of cooking liquid into a saucepan.

• Simmer and whisk in:

  • 2 tbsp butter + 2 tbsp flour (or cornstarch slurry)

• Cook until thick and glossy.

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Pro Tips

• Chuck roast only—lean cuts will betray you.

• If you want deeper flavor, add a splash of red wine.

• Leftovers = elite sandwiches the next day.

If you want a Mississippi-style, garlic-heavy, or no-sear ultra-lazy version, say the word 😄