Slow Cooker Pot Roast (Print Version)

Tender beef slow-cooked with vegetables and herbs for an effortless comforting meal

# What You Need:

→ Meats

01 - 1 beef chuck roast (3-4 lb)

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 4 medium russet potatoes, peeled and quartered
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, sliced
06 - 4 cloves garlic, minced

→ Liquids

07 - 2 cups beef broth (gluten-free if needed)
08 - 1 tbsp Worcestershire sauce (gluten-free if needed)

→ Spices & Herbs

09 - 2 tsp salt
10 - 1 tsp black pepper
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves

→ Optional

14 - 2 tbsp tomato paste

# How to Prepare:

01 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until well-browned, about 3-4 minutes per side. Transfer to the slow cooker.
03 - Place carrots, potatoes, celery, and onion around and beneath the roast in the slow cooker.
04 - Whisk together beef broth, Worcestershire sauce, tomato paste if using, thyme, rosemary, and garlic. Pour the mixture over the beef and vegetables. Add bay leaves.
05 - Cover and cook on LOW for 8 hours, or until the beef pulls apart easily with a fork and vegetables are tender.
06 - Discard bay leaves. Shred the beef using two forks. Serve hot with vegetables and cooking juices.

# Expert Advice:

01 -
  • You literally spend 15 minutes prep time then walk away while your slow cooker does all the heavy lifting
  • The beef becomes so tender you can cut it with a spoon and the vegetables soak up all that incredible flavor
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Skip the searing step if you are rushed, but taking those few minutes creates a depth of flavor that makes people ask what your secret is
  • Let the roast rest for about 10 minutes before shredding so the juices redistribute throughout the meat instead of running out
  • If the broth seems too thin at the end, remove the lid and cook on HIGH for 30 minutes to reduce and concentrate flavors
03 -
  • Buy the best quality chuck roast you can find since this simple recipe relies entirely on the beef flavor
  • Do not lift the lid during cooking unless absolutely necessary, every peek adds 15-20 minutes to the cooking time

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