Go Back
+ servings
Print

Mouth-Watering Slow Cooker Pot Roast

A super easy slow cooker recipe for a tender, juicy and delicious roast .
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4
Author Alaina

Ingredients

  • 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

Instructions

  • 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.

Notes

When selecting the meat, I prefer to use a chuck roast.
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