Super Slow Cooker Pot Roast
Transform your dinner table into the ultimate comfort food haven with this Super Slow Cooker Pot Roast recipe. Perfectly seared chuck roast is nestled atop a vibrant medley of carrots, celery, potatoes, and onions, all slow-cooked to perfection in a savory broth enhanced with Worcestershire sauce, minced garlic, and aromatic herbs like thyme and rosemary. This set-it-and-forget-it dish requires just 20 minutes of prep and cooks low and slow for eight hours, resulting in a melt-in-your-mouth roast and tender vegetables infused with rich flavors. Ideal for family dinners or cozy gatherings, this easy slow cooker pot roast is the epitome of hearty, home-cooked goodness that’s sure to satisfy!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, sliced
- 4 Carrots, peeled and cut into chunks
- 2 Celery stalks, cut into chunks
- 6 small Gold potatoes, halved
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 sprigs Thyme, fresh
- 2 sprigs Rosemary, fresh
- 2 Bay leaves
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set aside.
In the same skillet, add the sliced onion and cook until softened, about 3 minutes. Stir occasionally to prevent burning.
Arrange the carrots, celery, and potatoes in the bottom of a slow cooker. Place the seared roast on top of the vegetables.
Add the cooked onions and minced garlic to the slow cooker.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Nestle the thyme, rosemary, and bay leaves into the liquid around the roast.
Cover the slow cooker with the lid and set it to cook on low for 8 hours, or until the roast is incredibly tender and falling apart.
Once cooked, remove the thyme, rosemary, and bay leaves. Shred the roast with two forks if desired.
Serve the pot roast with the vegetables and hearty broth for a comforting meal.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1563 mg | 33% | |
*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.
