Description

This 5-Star Pot Roast recipe is a classic, slow-cooked beef chuck roast with a flavorful medley of vegetables and herbs. The chuck roast is seared to lock in juices, then slow-cooked with carrots, potatoes, onions, and garlic in a savory beef broth enhanced with Worcestershire sauce and thyme. The result is a tender, melt-in-your-mouth meal perfect for family dinners or special occasions.

Ingredients

Scale

Meat

3–4 lb chuck roast

Vegetables

1 onion, sliced
4 carrots, cut into chunks
4 gold potatoes, quartered
3 cloves garlic, minced

Liquids & Sauces

1 tbsp olive oil
2 cups beef broth
1 tbsp Worcestershire sauce (ensure it’s alcohol-free)

Herbs & Seasonings

Salt and black pepper to taste
1 tsp dried thyme
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

Season the Roast: Generously season the chuck roast on all sides with salt and black pepper to enhance the meat’s flavor.
Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes on each side until a brown crust forms, locking in juices and adding depth of flavor.
Prepare Vegetables: Place the sliced onion, carrot chunks, and quartered potatoes evenly in the bottom of the slow cooker.
Add Flavorings: Sprinkle minced garlic, dried thyme, bay leaf, and Worcestershire sauce over the vegetables for aromatic depth and a savory note.
Place Roast in Slow Cooker: Carefully place the seared chuck roast on top of the arranged vegetables in the slow cooker to allow flavors to meld.
Add Broth: Pour the beef broth around the sides of the roast, making sure not to pour directly over the top to avoid disturbing the seasoning.
Slow Cook: Cover with the slow cooker lid and cook on low heat for approximately 8 hours or on high heat for about 4–5 hours until the roast is tender and pulls apart easily.
Final Steps: Remove the bay leaf before serving. Let the roast rest for 10 minutes to allow juices to redistribute, then slice and serve with the cooked vegetables.

Notes

For best flavor, searing the roast before slow cooking is recommended but can be skipped for convenience.
If you prefer a thicker gravy, remove the roast and vegetables and thicken the cooking liquid with a cornstarch slurry on the stovetop.
Adjust salt and pepper according to taste before serving.
Leftover pot roast can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.