Simply Slow Cooker Pot Roast
Transform weeknight dinners with the hearty comfort of Simply Slow Cooker Pot Roast—a foolproof recipe designed to bring restaurant-quality flavor to your table with minimal effort. Featuring a tender, fall-apart chuck roast seared to perfection, this dish is slow-cooked with a medley of wholesome vegetables like carrots, celery, and potatoes, all infused with the rich flavors of beef broth, Worcestershire sauce, and fragrant herbs. Perfect for busy days, this one-pot wonder comes together in just 20 minutes of prep and gently simmers for hours in your slow cooker, filling your home with irresistible aromas. Whether you're serving a cozy family meal or hosting a casual gathering, this easy slow cooker pot roast is guaranteed to impress.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 fresh thyme sprigs
- 2 bay leaves
Instructions
Season the chuck roast generously on all sides with the salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. This step is optional but enhances flavor.
Place the seared roast in the bottom of a slow cooker.
Add the diced yellow onion, carrots, celery, and potatoes around and on top of the roast.
In a separate bowl, whisk together the beef broth, Worcestershire sauce, and thyme sprigs. Pour the mixture over the roast and vegetables in the slow cooker.
Tuck the bay leaves into the liquid in the slow cooker.
Cover the slow cooker with its lid and cook on low for 8 hours, or on high for 4-5 hours, until the roast is fork-tender and the vegetables are cooked through.
Remove and discard the bay leaves and thyme sprigs before serving.
Shred the roast or slice it as desired and serve with the vegetables and a ladle of the flavorful broth.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
