This classic slow cooker pot roast represents the very essence of comforting home cooking. It is the kind of dish that fills the kitchen with a warm, savory aroma that slowly intensifies as the hours pass. Built on simple, wholesome ingredients, it transforms an affordable cut of beef into something incredibly tender and flavorful. The long, slow cooking process allows the meat’s connective tissues to melt, producing a rich, silky texture and a deeply seasoned broth that coats every bite of meat and vegetable.
What makes this recipe particularly appealing is that it requires very little hands-on effort. Once the beef is seared, the vegetables are prepared, and everything is layered into the slow cooker, your work is essentially done. You can leave it to simmer gently while you go about your day, knowing that by dinnertime you will have a complete, hearty meal waiting for you.
Ingrédients
Main Ingredients
- 1.4 kg boneless chuck roast
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 ml olive oil
Aromatics
- 1 onion, finely chopped
- 4 cloves garlic, minced
Vegetables
- 4 large carrots, cut into chunks
- 450 g baby potatoes, halved
Liquid & Seasoning Base
- 480 ml beef broth
- 15 ml Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 15 ml tomato paste
(Optional for serving: freshly chopped parsley)
Instructions
1. Season the roast generously
Start by patting the boneless chuck roast completely dry. Removing surface moisture is important, because dry meat browns much better. Sprinkle salt and freshly ground black pepper liberally on all sides of the beef. Take a moment to press the seasoning gently into the surface so it adheres well. This ensures the flavor penetrates deeper as the roast cooks for several hours.
2. Sear the beef to develop a deep crust
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the seasoned roast into the pan. Allow each side to sear without moving it for several minutes at a time. The goal is to develop a well-browned crust, which boosts the final flavor considerably. Turn the meat to brown all sides and edges, using tongs for better control. Once every part of the roast has a caramelized exterior, transfer it to the slow cooker and place it in the center.
3. Sauté the onion and garlic
Without washing the skillet, lower the heat to medium and add the chopped onion and minced garlic directly into the pan. They will begin absorbing the flavorful browned bits left from searing. Stir continuously for one to two minutes, just until the onions soften slightly and the garlic becomes fragrant. Scrape up any stuck bits on the bottom of the pan using a wooden spoon; those are full of flavor and should be incorporated into the aromatics. Once softened, transfer the onion and garlic mixture into the slow cooker, spreading them around and over the roast.
4. Add the vegetables around the roast
Place the carrot chunks and halved baby potatoes around the beef. Nestle them along the sides and allow some to slip slightly beneath the roast so they receive even heat and moisture. The vegetables will absorb the cooking juices as they soften, becoming tender and flavorful without breaking apart too much.
5. Pour in the broth and seasonings
Pour the beef broth into the slow cooker, allowing it to collect around the bottom and partially up the sides of the roast. Add the Worcestershire sauce, thyme, rosemary, and tomato paste. Gently stir the broth at the edges to help dissolve the tomato paste without disturbing the meat and vegetables. The mixture of herbs, broth, and aromatics will form a rich cooking liquid that deepens as everything cooks.
6. Slow cook until fork-tender
Place the lid securely on the slow cooker. Cook on low for 8–9 hours or high for 4–5 hours, depending on your schedule. During this time, the beef will tenderize slowly, becoming easy to pull apart with a fork. The carrots and potatoes will soften while maintaining their shape. Avoid opening the lid unnecessarily, as it releases heat and extends the cooking time.
7. Serve with the flavorful cooking juices
Once the roast is fully cooked, carefully lift it out of the slow cooker and transfer it to a serving dish. Slice it into thick pieces or shred it gently with forks. Arrange the carrots and potatoes around the beef. Stir the remaining cooking liquid to blend the flavors, then pour it generously over the meat and vegetables. If desired, finish with chopped parsley for a touch of color and freshness.