Why Make This Recipe
This 5-Star Pot Roast Slow Cooker recipe is the ultimate comfort food. It brings together tender beef, flavorful vegetables, and savory broth. The best part? You can just set it and forget it! This dish is perfect for busy days when you want a hearty meal waiting for you at the end of the day. It’s easy to make and always impresses family and friends.
How to Make 5-Star Pot Roast Slow Cooker
Ingredients
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Directions
- Season the roast with salt and pepper on all sides.
- Heat a skillet and sear the roast for 2–3 minutes on each side until browned.
- Add the sliced onion, cut carrots, and quartered potatoes into the slow cooker.
- Stir in the minced garlic, thyme, bay leaf, and Worcestershire sauce.
- Place the seared roast on top of the vegetables in the slow cooker.
- Pour the beef broth around the sides of the roast.
- Cover and cook on low for 8 hours or on high for 4–5 hours.
- Before serving, remove the bay leaf and let the roast rest for 10 minutes before slicing.
How to Serve 5-Star Pot Roast Slow Cooker
Serve the pot roast sliced on a plate with the vegetables alongside. Drizzle some of the cooking juices on top for extra flavor. You can also pair it with a fresh salad or some warm bread to soak up the delicious broth.
How to Store 5-Star Pot Roast Slow Cooker
To store any leftovers, let the roast cool down completely. Place it in an airtight container in the refrigerator. It will stay fresh for 3–4 days. You can also freeze leftovers for up to 3 months. Just make sure to thaw them in the fridge before reheating.
Tips to Make 5-Star Pot Roast Slow Cooker
- For a richer flavor, use a quality beef broth.
- You can add other vegetables like celery or mushrooms based on your preference.
- If you want a thicker gravy, mix a little cornstarch with water and stir it in during the last hour of cooking.
Variation
You can make a mushroom pot roast by adding sliced mushrooms to the mix. Just toss them in with the other vegetables for a different flavor profile that pairs beautifully with the beef.
FAQs
Can I use a different cut of meat?
Yes, you can use brisket or round roast, but note that cooking times may vary.
How can I make it spicy?
Add red pepper flakes or chopped jalapeños to give your pot roast a kick.
Can I cook it on high heat?
Yes, cooking on high heat works well. Just make sure to shorten the cooking time to 4–5 hours.
This 5-Star Pot Roast Slow Cooker recipe is sure to become a favorite in your home, providing a delightful combination of taste and convenience! Enjoy!
Print
5-Star Pot Roast Slow Cooker
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Total Time: 490 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Description
A hearty and tender pot roast cooked in a slow cooker along with flavorful vegetables and savory broth, perfect for busy days.
Ingredients
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the roast with salt and pepper on all sides.
- Heat a skillet and sear the roast for 2–3 minutes on each side until browned.
- Add the sliced onion, cut carrots, and quartered potatoes into the slow cooker.
- Stir in the minced garlic, thyme, bay leaf, and Worcestershire sauce.
- Place the seared roast on top of the vegetables in the slow cooker.
- Pour the beef broth around the sides of the roast.
- Cover and cook on low for 480 minutes or on high for 240–300 minutes.
- Before serving, remove the bay leaf and let the roast rest for 10 minutes before slicing.
Notes
For thicker gravy, mix a little cornstarch with water and stir it in during the last hour of cooking.