Pot Roast Slow Cooker Fast & Easy Recipe

Introduction

This Pot Roast recipe is perfect for busy days when you want a comforting, hearty meal with minimal effort. Featuring tender beef, flavorful vegetables, and rich broth, it all comes together effortlessly in a slow cooker. Let it cook low and slow while you go about your day.

Ingredients

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 onion, sliced
• 4 carrots, cut into chunks
• 4 gold potatoes, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Pat the chuck roast dry and season generously on all sides with salt and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until it is nicely browned.
3. Step 3: Place the onion slices, carrots, and potatoes into the bottom of a 6-quart (or larger) slow cooker.
4. Step 4: Sprinkle the minced garlic, dried thyme, and bay leaf over the vegetables.
5. Step 5: Carefully place the seared roast on top of the vegetable layer.
6. Step 6: In a bowl, whisk together the beef broth and Worcestershire sauce. Pour this mixture around the sides of the roast, avoiding pouring directly on top.
7. Step 7: Cover with the lid and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat is fork-tender and the vegetables are soft.
8. Step 8: Remove the bay leaf. Let the roast rest for 10 minutes, then slice or shred before serving.

Tips & Variations

• For extra flavor, add a splash of red wine to the beef broth mixture before cooking.
• Use baby potatoes instead of gold potatoes for a creamier texture.
• If you prefer, add celery and parsnips to the vegetables for more depth.
• To thicken the cooking liquid into gravy, remove the roast and vegetables, then stir in a cornstarch slurry and cook on high for 10 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. The roast can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip searing the roast?

Searing adds extra flavor and color but can be skipped if you’re short on time. The roast will still be tender but less browned.

What size slow cooker should I use?

A 6-quart or larger slow cooker works best to fit the roast and vegetables comfortably and allow even cooking.

Pot Roast Slow Cooker Fast & Easy Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

A classic, comforting pot roast recipe cooked low and slow in a slow cooker, featuring tender chuck roast, hearty vegetables, and rich beef broth infused with savory herbs and Worcestershire sauce.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 3–4 lb chuck roast

Vegetables

• 1 onion, sliced
• 4 carrots, cut into chunks
• 4 gold potatoes, quartered
• 3 cloves garlic, minced

Liquids & Seasonings

• 1 tbsp olive oil
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Season the roast: Pat the chuck roast dry with paper towels and season generously on all sides with salt and black pepper to enhance flavor.
2. Sear the meat: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 2–3 minutes per side until it develops a golden-brown crust, locking in juices and improving depth of flavor.
3. Prepare the slow cooker: Place sliced onions, chunked carrots, and quartered potatoes at the bottom of a 6-quart or larger slow cooker to create a flavorful vegetable bed for the roast.
4. Add aromatics: Sprinkle the minced garlic, dried thyme, and bay leaf evenly over the vegetables for fragrant seasoning during cooking.
5. Place the roast: Carefully position the seared roast on top of the vegetable layer to ensure even cooking and flavor melding.
6. Mix and add liquids: In a small bowl, whisk together beef broth and Worcestershire sauce. Pour this mixture around the sides of the roast rather than directly on top to keep the seasoning intact and evenly moisten ingredients.
7. Cook low and slow: Cover the slow cooker with its lid and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat is fork-tender and vegetables are soft but not falling apart.
8. Finish and serve: Remove the bay leaf. Let the roast rest for 10 minutes to redistribute juices, then slice or shred the meat before serving to enjoy a tender and flavorful pot roast meal.

Notes

• For even better flavor, searing the roast is highly recommended but can be skipped if short on time.
• Adjust the seasoning at the end if necessary, adding more salt or pepper to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• Pair with crusty bread or a side salad for a complete meal.

Keywords: pot roast, slow cooker pot roast, chuck roast recipe, easy pot roast, comfort food, slow cooker dinner