This Slow Cooker Pot Roast recipe is a keeper – It’s full of flavor, the meat is fork-tender, and the vegetables are perfectly cooked.
- 2–3 tbsp. olive oil
- salt (preferably coarse salt like kosher)
- 3 to 5 lb. chuck roast (could also use top or bottom round roast)
- 2 onions, peeled and cut in half
- 6–8 medium carrots, peeled and cut into 3-inch sticks
- 2 cup beef stock
- 1 teaspoon dry crushed rosemary or 3–4 fresh rosemary sprigs
- 1 teaspoon dried thyme or 2–3 fresh thyme sprigs
- Heat the olive oil over high heat in a large cast iron skillet or dutch oven. Salt and pepper all sides of roast well. When the oil is shimmering, add the roast and sear it well on all sides (about a minute per side). Remove the roast from the skillet and place it in the bottom of your slow cooker.
- Add the two onions to the same skillet the that roast cooked in and sear them for one minute, cut side down. Add them to the slow cooker. Place the carrots in the skillet and sear them for another minute, stirring often. Add 2 cups of beef stock to the hot skillet to deglaze the pan (the liquid will help remove all the little cooked on bits of vegetable and beef from the pan which adds tons of flavor). Pour the carrots and the broth from the skillet into the slow cooker. Add more beef stock until the roast is half covered in stock (this might be up to another 4 cups of stock). Sprinkle herbs over the contents of the slow cooker.
- Cover the slow cooker and cook on high for about 4 hours (may need a little more time if you’re using a 5-lb. roast). You’ll know your roast is done if you can break off pieces of meat with your fork.
- Serve the meat with the carrots and onion slices over some steaming mashed potatoes with gravy on the top.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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