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Hearty Slow Cooker Pot Roast for Comforting Meals

Slow Cooker Pot Roast made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3-4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 onion quartered
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch optional

Method
 

  1. Sear the meat in olive oil on all sides in a skillet over medium-high heat, about 4 minutes per side.
  2. Season the seared roast with salt and pepper, followed by the Worcestershire sauce.
  3. Place the vegetables (carrots, celery, onion, and garlic) into the slow cooker, creating a bed for the roast.
  4. Add the seared roast to the slow cooker, placing it on top of the vegetables.
  5. Pour the beef broth over the roast and vegetables, ensuring everything is well submerged.
  6. Sprinkle the thyme and rosemary on top, adjusting the herbs as per personal preference.
  7. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the meat is fork-tender.
  8. Check the roast’s tenderness—if fork-tender, remove it from the slow cooker to rest.
  9. If you desire a thicker gravy, mix cornstarch with a little water and stir into the broth for additional thickness before serving.
  10. Serve the pot roast with the cooked vegetables and a drizzle of gravy on top.