Slow Cooker Pot Roast (Printable)

Hearty slow-cooked beef with carrots, potatoes, and herbs for a comforting meal.

# What You'll Need:

→ Beef

01 - 3 lb chuck roast, trimmed

→ Vegetables

02 - 1 lb carrots, peeled and cut into large chunks
03 - 1 lb baby potatoes, halved
04 - 1 large yellow onion, cut into wedges
05 - 3 cloves garlic, minced

→ Liquids

06 - 2 cups beef broth (gluten-free if required)
07 - 1/4 cup dry red wine (optional)

→ Seasonings & Herbs

08 - 2 tbsp tomato paste
09 - 2 tbsp Worcestershire sauce (gluten-free if required)
10 - 2 tsp salt
11 - 1 tsp black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves

→ Finishing

15 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Pat chuck roast dry with paper towels and season all sides evenly with salt and black pepper.
02 - Heat a small amount of oil in a large skillet over medium-high heat. Brown the roast on all sides, approximately 3 to 4 minutes per side, then set aside.
03 - Place carrots, baby potatoes, onion wedges, and minced garlic at the base of the slow cooker.
04 - Lay the seared chuck roast on top of the layered vegetables in the slow cooker.
05 - In a bowl, combine beef broth, tomato paste, Worcestershire sauce, dry red wine if using, dried thyme, and rosemary. Pour this mixture evenly over the roast and vegetables. Add bay leaves.
06 - Cover and cook on LOW setting for 8 hours, or until the beef is tender and shreds effortlessly with a fork.
07 - Remove bay leaves. Transfer roast and vegetables to a serving platter. Optionally, skim fat from cooking juices and either serve as is or reduce over medium heat for a thicker gravy. Garnish with chopped fresh parsley before serving.

# Tips from dashanddishes:

01 -
  • Minimal hands-on time means you can actually relax while dinner cooks.
  • The roast becomes so tender it falls apart without a knife, and the carrots taste like candy.
  • One pot, one meal, one dish that somehow tastes like you spent all day cooking.
02 -
  • Searing the roast is optional in name only—it transforms the flavor from good to unforgettable by building a caramelized crust.
  • Resist lifting the lid constantly; every peek releases heat and can add 30 minutes to the cooking time.
  • The meat should shred easily with a fork when it's truly done; if it resists, give it another hour.
03 -
  • Let the roast rest on the platter for 5-10 minutes before serving; it redistributes the juices and keeps everything tender.
  • This dish tastes even better the next day when the flavors have had time to marry and deepen, making it perfect for meal prep.

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