Slow Cooker Pot Roast

Slow Cooker Pot Roast

Prep time: 15 mins | Cook time: 8 hours | Servings: 6

• 3 to 4 lb chuck roast (boneless)

• 1.5 lbs baby yellow potatoes, halved

• 4 large carrots, peeled and cut into 2-inch chunks

• 1 medium yellow onion, cut into thick wedges

• 3 cloves garlic, minced

• 1 cup low-sodium beef broth

• 1 envelope (1 oz) onion soup mix

• 2 tbsp Worcestershire sauce

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• Salt and freshly ground black pepper to taste

• 2 tbsp olive oil

Step-by-Step Instructions

1. Sear the Meat: Season the chuck roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep golden-brown crust forms, then transfer it directly to the slow cooker.

2. Layer the Vegetables: Arrange the halved baby potatoes, carrot chunks, and onion wedges around and over the meat in the slow cooker. Scatter the minced garlic throughout.

3. Mix the Liquid Base: Whisk together the beef broth, onion soup mix, and Worcestershire sauce in a small bowl. Pour the mixture evenly over the roast and vegetables.

4. Add Herbs: Lay the fresh rosemary and thyme sprigs directly on top of the roast.

5. Slow Cook: Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender and pulls apart easily.

6. Rest and Serve: Discard the herb sprigs. Shred the beef right in the slow cooker using two forks, mixing it back into the juices and vegetables before serving hot.