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Chuck roast is simmered to tender perfection and surrounded by onion, carrots, and fresh herbs in this insanely easy and incredibly flavorful Slow Cooker Pot Roast Recipe.
Slow cookers are definitely one of my favorite ways to cook. What could be easier than throwing a bunch of ingredients into a pot, covering it and letting it cook all day while you do what needs to be done? And the flavor of long-time, slow-cooked meat….mmmm! In fact, I love my slow cooker so much, I try to make a meal in it at least once a week. This week, I opted for a tender, juicy slow cooker pot roast recipe!
How to Choose a Roast
One of the most important parts of cooking a deliciously tender and juicy pot roast recipe is choosing the meat. Although a bit more expensive, I prefer to use a chuck roast with plenty of marbling. That marbling is what makes the roast so moist, tender and full of flavor!
How to Cook Slow Cooker Roast
This insanely delicious pot roast recipe uses simple ingredients yet provides layers of rich, satisfying flavor. In just a few simple steps, you’ll have a meal fit for a king!
Ingredients for Slow Cooker Pot Roast Recipe
- chuck roast
- beef stock
- fresh thyme
- fresh rosemary
- olive oil
- sea salt
- fresh ground black pepper
Directions to Make Slow Cooker Pot Roast Recipe
The first thing you want to do is generously salt and pepper the roast on all sides.
Next, take your onion and cut it in half, then cut off the ends and peel off the skin.
Now cut 3 or 4 carrots into 2-inch slices – or use a bag of already cut carrots and leave this step out altogether!
Heat a large saucepan over medium-high heat.
Add 1 to 2 tablespoons of olive oil to the pan, and let the oil continue to get super hot.
Once the oil is very hot, you will add the onion halves and brown on all sides.
Once browned, remove the onion to a plate on the side.
Now add in the carrots, and do the same. You are not wanting to cook the carrots, only get a slight hint of brown color.
Now remove the carrots to a plate on the side.
If needed, go ahead and add 1 more tablespoon of oil to the pan.
Now, place the roast in the pan, browning on all sides. I even hold it up to brown the edges! You want a nice brown color all over.
Once the roast is completely browned, go ahead and place it in the slow cooker, but don’t turn it on yet.
With the burner still on medium-high, pour 1 cup of beef broth into the pan.
You are going to thoroughly deglaze the pan by using a spoon or a spatula to scrape off the brown bits left by onion and carrots.
Once the pan is completely deglazed, carefully pour the contents into your slow cooker on top of the roast.
Next, pour in the remaining 1 or 2 cups of beef broth. You want the liquid to cover the meat halfway.
Now add in the onions and carrots, placing them around the sides of the roast.
Then add the rosemary and thyme, making sure to completely submerge the sprigs in the beef broth.
Cover and cook on low heat for 7 to 8 hours.
Once done, the slow cooker pot roast will be tender and juicy, and will literally fall apart with a fork.
Looking for More Slow Cooker Recipes?
Love this recipe? Then you’ll go bananas for these slow cooker recipes!
Printable Slow Cooker Pot Roast Recipe
Mouth-Watering Slow Cooker Pot Roast
- 1 whole chuck roast – mine was about 2.5 lbs and was enough to serve four or five. The more marbling the better the taste!
- onions – 1 whole
- carrots – 3 whole or 1 bag already sliced
- salt – to taste
- pepper – to taste
- beef stock – 2 to 3 cups
- fresh thyme – 2 springs or more to taste
- fresh rosemary – 2 springs or more to taste
- olive oil – 1 to 2 tablespoons
- Generously salt and pepper the roast on all sides.
- Cut onion in half, then cut off both ends and peel off the skin.
- Cut 3 to 4 carrots into 2-inch slices – or use the pre-cut ones and skip this step.
- Heat a large saucepan over medium high heat.
- Add 1 to 2 tbsp olive oil to pan.
- Once oil is very hot, add onion halves and brown on all sides.
- Remove the onion to a plate on the side.
- Add in carrots, again sautéing until they have a slight hint of brown color.
- Remove carrots to the side.
- If needed, add 1 more tbsp. oil to pan.
- Place roast in pan, browning on all sides.
- Remove the roast to the slow cooker, but do not turn it on yet.
- With the stove burner still on medium high, pour in 1 cup of beef broth and deglaze the pan (scrape off the brown bits left by onion and carrots).
- Once pan is deglazed, carefully pour the contents into your slow cooker on top of the roast.
- Pour in the remaining 1 or 2 cups of beef broth. You want it to cover the meat halfway.
- Add the onions and carrots to the slow cooker.
- Add the rosemary and thyme, making sure to submerge the sprigs in the beef broth.
- Cook on low heat for 7 to 8 hours.
Be sure to look for a piece with a lot of marbling, since this is where a lot of the flavor comes from.
Serve with a side of mashed potatoes and a small dinner salad.
Use leftovers for sandwiches. Yummy! Adapted from The Pioneer Woman
What is one of your favorite slow cooker meals? Feel free to share by leaving the recipe in the comments!