Go Back
Imagine walking through your front door after a long day, greeted by the inviting aroma of a delicious, hearty meal. The Ultimate Melt-in-Your-Mouth Slow Cooker Pot Roast is the epitome of comfort food, transforming an ordinary day into something special. This dish is not merely a meal; it is a warm embrace from a pot, a nostalgic reminder of family gatherings, and a testament to the art of slow cooking.

The Best Slow Cooker Pot Roast – So Tender!

Bring warmth and comfort to your dinner table with the ultimate melt-in-your-mouth slow cooker pot roast. This hearty dish combines tender beef chuck roast with a blend of aromatic seasonings and wholesome vegetables, simmered to perfection. With minimal hands-on time, you can enjoy a rich, flavorful meal that delights family and friends. Explore the art of slow cooking and create a nostalgic experience with each delicious bite, making this recipe a beloved staple in your kitchen.
Print Recipe Pin Recipe

Ingredients
  

3-4 lbs beef chuck roast

2 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

2 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

4 large carrots, peeled and cut into chunks

3-4 golden potatoes, diced

2 cups beef broth

1 cup dry red wine (optional, replace with more beef broth if desired)

2 tbsp Worcestershire sauce

2-3 sprigs fresh rosemary, stems removed and roughly chopped

2-3 sprigs fresh thyme, leaves removed

2 tbsp cornstarch (optional, for thickening)

Instructions
 

Season the Roast: Pat the beef chuck roast dry with paper towels and season generously with salt, black pepper, onion powder, and garlic powder on all sides.

    Sear the Meat: In a large skillet over medium-high heat, add olive oil. Once hot, sear the seasoned roast for 4-5 minutes on each side until browned. This step is optional but adds great flavor. Transfer the roast to the slow cooker.

      Sauté Veggies: In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until softened. Scrape up any browned bits from the bottom of the pan for added flavor.

        Add to Slow Cooker: Place the garlic and onion mixture on top of the roast in the slow cooker. Then, add the chopped carrots and diced potatoes around the roast.

          Create the Sauce: In a medium bowl, combine beef broth, red wine (if using), Worcestershire sauce, chopped rosemary, and thyme. Mix well and pour the mixture over the roast and vegetables in the slow cooker.

            Slow Cook: Cover the slow cooker with its lid. Cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.

              Thicken the Gravy (if desired): Once the cooking time is up, remove the roast and vegetables. If you want a thicker gravy, pour the remaining liquid from the slow cooker into a saucepan. Heat on medium-high until it's simmering. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the simmering liquid. Cook for a few minutes until thickened.

                Serve: Slice the pot roast against the grain and arrange on a serving platter with the vegetables. Drizzle with the rich gravy before serving.

                  Prep Time: 20 minutes | Total Time: 10 hours | Servings: 6-8