Slow Cooker Pot Roast — A Perfect Weeknight Meal

Recipe Description

Tender, juicy beef cooked low and slow with hearty vegetables and savory herbs — this Slow Cooker Pot Roast is the ultimate fuss-free comfort food. Just toss everything in the crockpot before your busy day, and come home to a warm, wholesome dinner perfect for weeknights.

Ingredients for Slow Cooker Pot Roast — A Perfect Weeknight Meal

• • 3–4 lb (1.3–1.8 kg) chuck roast

  • 2 tbsp olive oil

  • Salt & pepper, to taste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 onion, quartered

  • 4 carrots, cut into chunks

  • 4 potatoes, cut into chunks

  • 3 celery stalks, sliced

  • 4 garlic cloves, smashed

• For the Cooking Liquid:

  • 2 cups beef broth

  • 2 tbsp Worcestershire sauce

  • 2 tbsp tomato paste

  • 1 tbsp balsamic vinegar (optional)

  • 1 bay leaf

Instructions

1. Prep the Roast:

   • Pat the beef dry and season generously with salt, pepper, garlic powder, and onion powder.

   • (Optional) Heat olive oil in a skillet over medium-high and sear roast 2–3 min per side for extra flavor.

2. Layer the Slow Cooker:

   • Place onions, carrots, potatoes, and celery at the bottom.

   • Lay the seared roast on top, add garlic and herbs.

3. Mix Sauce:

   • In a small bowl, whisk broth, Worcestershire sauce, tomato paste, and balsamic. Pour over roast. Add bay leaf.

4. Cook:

   • Low: 8-10 hours
     High: 5-6 hours

   • Roast is done when fork-tender and shreds easily.

5. Serve:

   • Transfer meat and vegetables to a platter.

   • (Optional) Thicken juices with a cornstarch slurry for gravy.

   • Spoon over roast and enjoy!

Notes

• Cut Vegetables Large: They soften slowly and won’t turn mushy.

• Searing the beef is optional but adds depth.

• Can substitute baby potatoes and pearl onions for easier prep.

• Works well with brisket or bottom round if chuck roast isn’t available.

Tips

• Add mushrooms or parsnips for variety.

• Leftovers make fantastic shredded beef sandwiches.

• Make ahead: prep everything the night before and refrigerate the insert.

• For richer flavor, replace 1 cup broth with red wine.

Servings

• Serves 6 hearty portions.

Nutritional Information (per serving — approx)

Health Benefits

• Protein-rich for muscle repair

• Root vegetables provide fiber, vitamins A & C

• Slow cooking uses minimal oil and results in tender meat without excessive fat.

Q & A

Q: Can I use frozen roast?
A: It’s best to thaw first for even cooking and safety, but if using frozen, ensure a longer cooking time and check doneness.

Q: How do I make it gluten-free?
A: Ensure the Worcestershire sauce and broth are gluten-free.

Q: Can I cook on the stovetop or oven?
A: Yes! Use a Dutch oven at 300°F (150°C) for 3-4 hours.

Q: Can I leave it cooking overnight?
A: Yes, on low, but use a programmable cooker or start it in the morning for dinner to avoid overcooking.