Description
A tender, melt-in-your-mouth pot roast cooked low and slow with vegetables and aromatic herbs, perfect for family meals.
Ingredients
Scale
- 3 lb chuck roast
- 4 carrots, sliced
- 3 potatoes, cubed
- 1 onion, chopped
- 2 cups beef broth
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 3 minutes per side.
- Place the seared roast into the slow cooker.
- Add the chopped onion, sliced carrots, cubed potatoes, minced garlic, and thyme around the meat.
- Pour the beef broth over the ingredients.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the meat is fork‑tender.
- Remove the roast, let it rest for 10 minutes, then slice and serve with the vegetables.
Notes
Searing the roast before slow cooking adds extra depth of flavor; for a thicker sauce, remove vegetables and reduce the cooking liquid on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: slow cooker,pot roast,comfort food,easy recipe,American cuisine