Description
A warm, hearty, and comforting slow cooker pot roast that’s perfect for cozy Sundays with family. Packed with tender chuck roast, root vegetables, herbs, and savory gravy.
Ingredients
3–4 lb chuck roast (or brisket)
1 tbsp kosher salt
1 tsp black pepper
2 tbsp olive oil
4 carrots, peeled and chopped
1 yellow onion, quartered
4 cloves garlic, smashed
1 tbsp tomato paste
1½ cups beef broth
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 sprig fresh rosemary
3 sprigs fresh thyme
Optional: baby potatoes, celery stalks.
Instructions
1. Pat the roast dry with paper towels. Season all over with salt and pepper.
2. Preheat a pan with olive oil, then sear the roast on all sides – about 3 minutes per side.
3. Add chopped veggies to the bottom of your slow cooker.
4. Place the browned roast on top.
5. Mix broth, tomato paste, Worcestershire sauce, and herbs – pour over the meat.
6. Set to low for 8–9 hours or high for 4–5 hours.
7. Remove meat carefully to shred. Skim fat from cooking liquid.
8. Optional: use fat separator to make gravy from drippings.
Notes
Searing the meat enhances flavor—don’t skip it!
Add chili flakes for extra depth.
Serve with mashed potatoes or dinner rolls for the ultimate comfort.
Use leftovers for sandwiches, tacos, or beef stew the next day.
- Prep Time: 20 minutes
- Cook Time: 8–9 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: pot roast, slow cooker, comfort food, chuck roast, Sunday dinner