Slow Cooker Savory Pot Roast
Tender, flavorful, and delightfully comforting, this Slow Cooker Savory Pot Roast is the ultimate hands-off dinner for busy weeknights or cozy family gatherings. Made with a melt-in-your-mouth chuck roast seared to perfection, hearty chunks of carrots and potatoes, and a rich, aromatic broth infused with fresh thyme, rosemary, and Worcestershire sauce, this recipe is a celebration of bold, classic flavors. The slow cooker does the hard work, transforming simple ingredients into a fork-tender roast that’s packed with savory goodness. With just 20 minutes of prep and the magic of low-and-slow cooking, this one-pot meal delivers a satisfying feast that’ll leave your home smelling amazing. Perfect for serving up to six, it’s a comforting crowd-pleaser that pairs equally well with crusty bread or simple side salads.
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Recipe Information
Ingredients
- 3 pounds Chuck Roast
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 whole Large Yellow Onion
- 4 cloves Garlic Cloves
- 2 cups Beef Broth
- 3 tablespoons Worcestershire Sauce
- 4 large Carrots
- 4 medium Potatoes
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
Instructions
Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the roast for 2-3 minutes per side until a brown crust forms. Transfer the roast to the slow cooker.
Peel and quarter the onion, then add it to the same skillet. Sauté for about 2-3 minutes until slightly softened. Add the minced garlic and cook for 30 seconds, then transfer both to the slow cooker.
Pour the beef broth and Worcestershire sauce over the roast in the slow cooker.
Peel and chop the carrots into large chunks. Wash and quarter the potatoes. Arrange the carrots and potatoes around the roast in the slow cooker.
Top the roast with fresh thyme and rosemary sprigs.
Cover with the slow cooker lid and cook on LOW for 8 hours, or until the roast is tender and easily pulls apart with a fork.
Once done, remove the thyme and rosemary sprigs. Use a fork to shred the meat if desired. Stir gently to mix the juices.
Serve the pot roast with the carrots and potatoes, drizzling some of the cooking liquid over the top for extra flavor.
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12591 mg | 547% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 34.8 g | ||
| Protein | 384.9 g | 770% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 559 mg | 43% | |
| Iron | 58.6 mg | 326% | |
| Potassium | 10367 mg | 221% | |
*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.
