If you want a dinner that’s easy to prepare and full of rich, comforting flavors, a slow cooker pot roast is a great choice. This recipe uses a chuck roast, simple vegetables, and basic ingredients to create a tender, juicy meal with minimal effort. The slow cooker does most of the work, so you can set it and forget it while the flavors develop.
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You’ll love how the meat becomes melt-in-your-mouth tender after cooking low and slow for several hours. Plus, adding potatoes, carrots, and onions makes it a complete meal in one pot. Whether you’re new to slow cooking or looking for a reliable classic, this pot roast recipe is a delicious and easy option to try.
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Slow Cooker Pot Roast Recipe
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, cut into large chunks
- 3 to 4 potatoes, cut into large chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- Salt and black pepper, to taste
- 2 teaspoons dried thyme (or a few sprigs fresh thyme)
- Fresh parsley, chopped (for garnish)
- 2 teaspoons dried rosemary (or a few sprigs fresh rosemary)
- 2 bay leaves
Directions
Season the beef roast generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, then transfer it to the slow cooker.
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Add onions, carrots, potatoes, and garlic around the roast. In a bowl, whisk together beef broth, wine (if using), tomato paste, and Worcestershire sauce, then pour over the roast and vegetables.
Add thyme, rosemary, and bay leaves. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is tender and easily shredded. Remove bay leaves and garnish with fresh parsley before serving.
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Preparation Tips for Best Flavor
Trim excess fat off your roast, but keep some for moisture and taste.
Don’t skip searing the meat; it helps build a richer flavor. Use a hot skillet and brown on all sides for about 3 minutes per side.
Cut vegetables into similar-sized pieces to ensure they cook evenly during the long cook time.
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Add salt sparingly at first, and adjust at the end. Flavor deepens as the meat cooks, so you can always add more seasoning later.
Use fresh herbs if available, adding them near the end of cooking, or dried herbs at the start for better infusion.
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Serving and Storage
You want to serve your pot roast with sides that complement its rich flavor and make your meal balanced. Storing leftovers the right way keeps the beef tender and the vegetables tasty for later meals.
Recommended Side Dishes
Pot roast pairs well with simple sides that soak up its gravy. Mashed potatoes are a classic choice because their creamy texture goes great with the juices from the roast. You can also try buttery egg noodles or rice to add variety.
Roasted or steamed vegetables like green beans, carrots, or Brussels sprouts add a nice crunch and color to your plate. A fresh side salad can lighten the meal if you want something less heavy.
Bread rolls or crusty bread can help you scoop the gravy and keep your meal hearty and satisfying.
Leftover Ideas
Leftovers give you many easy meal options. You can slice the cold pot roast for sandwiches with mustard or horseradish sauce. Adding pickles and cheese makes a quick, tasty lunch.
You can also use the leftover meat and vegetables in a soup or stew. Just add broth and simmer for a warm meal. Pot roast leftovers can be chopped and mixed into tacos or wraps for a different flavor.
Store your leftovers in airtight containers and refrigerate them within two hours of cooking. They will stay good for about 3-4 days. For longer storage, freeze the meat and veggies separately to keep them fresh.
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