Hurry Up Slow Cooked Pot Roast

Discover the ultimate comfort food with this "Hurry Up Slow Cooked Pot Roast," a hearty and flavorful meal that combines tender, fall-apart chuck roast with perfectly cooked vegetables in a rich, savory gravy. With just 15 minutes of prep time, this easy-to-make recipe lets your slow cooker do the work, delivering big, home-cooked flavors with minimal effort. The roast is seared to perfection before simmering alongside carrots, potatoes, and onions in a delicious blend of beef broth, Worcestershire sauce, and aromatic herbs like thyme and rosemary. A simple cornstarch slurry creates a luscious gravy that elevates every bite. Perfect for busy weekdays or cozy family dinners, this classic pot roast recipe is a one-pot wonder that's satisfying, stress-free, and sure to become a family favorite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 4 medium Potatoes
• 4 whole Garlic cloves
• 2 cups Beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Season the chuck roast generously with salt and pepper on all sides.

Step 2

Heat a large skillet over medium-high heat and add the olive oil. Sear the roast for 2-3 minutes on each side until browned. Remove the roast and set aside.

Step 3

Peel and dice the onion into large chunks. Peel the carrots and cut them into 2-inch pieces. Wash the potatoes and leave them whole or halve them if they are large.

Step 4

In the slow cooker, place the onion, carrots, potatoes, and garlic cloves at the bottom to create a base for the roast.

Step 5

Place the seared roast on top of the vegetables in the slow cooker.

Step 6

Pour the beef broth and Worcestershire sauce over the roast and vegetables. Sprinkle dried thyme and rosemary evenly.

Step 7

Cover the slow cooker with the lid and cook on low for 8 hours or until the roast is tender and easily shredded with a fork.

Step 8

Once the roast is done, transfer the roast and vegetables carefully onto a serving platter and cover to keep warm.

Step 9

To make the gravy, pour the cooking liquid from the slow cooker into a small saucepan and bring it to a simmer over medium heat.

Step 10

In a small bowl, combine the cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering liquid until it thickens into a gravy.

Step 11

Serve the pot roast warm with the vegetables and gravy on top or on the side.

Nutrition Facts

Serving size	(3188.0g)

Amount per serving	% Daily Value*
Calories	4373.3

Total Fat 213.4g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 12366.9mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 29.4g	0%
Total Sugars 31.6g
Protein 384.6g	0%

Vitamin D 54.4IU	0%
Calcium 520.9mg	0%
Iron 57.8mg	0%
Potassium 10140.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 34.8%

Carbs: 21.7%