Slow Cooker Pot Roast
This tender and flavorful Slow Cooker Pot Roast is the ultimate comfort meal. Perfect for cozy weekends or family dinners. Juicy beef, buttery potatoes, and sweet carrots simmer together in a rich broth that turns into the most delicious gravy. Easy enough for new cooks and hearty enough to satisfy everyone at the table!
Ingredients
- 3 4 lb beef chuck roast
- 2 tablespoon olive oil
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 4 carrots cut into 2-inch pieces
- 1 24 oz bag Enchanted Rose bite-size potatoes
- 2 cups beef broth low sodium
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or 2 teaspoon fresh
- 1 teaspoon dried rosemary or 2 teaspoon fresh
- 2 bay leaves
- 2 tablespoon flour or substitute + 2 tablespoon cold water
Instructions
- Slice the onion, chop the carrots, and rinse the potatoes.
- Pat the roast dry, season with salt and pepper, and sear in olive oil for 2–3 minutes per side.
- Add onions and garlic to the slow cooker, followed by the carrots, potatoes, and seared roast.
- Whisk together broth and Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the roast and add bay leaves.
- Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the roast is fork-tender.
- Remove the meat and vegetables. Thicken the cooking liquid with flour and water, simmering until smooth.
- Slice or shred the roast, drizzle with gravy, and serve warm.
Notes
- For richer flavor, add ½ cup red wine to the broth.
- Avoid using Russet potatoes.They break down too much in the slow cooker.
- Leftovers keep up to 4 days in the fridge or 3 months in the freezer.
