Slow Cooker Savory Pot Roast
Tender, flavorful, and delightfully comforting, this Slow Cooker Savory Pot Roast is the ultimate hands-off dinner for busy weeknights or cozy family gatherings. Made with a melt-in-your-mouth chuck roast seared to perfection, hearty chunks of carrots and potatoes, and a rich, aromatic broth infused with fresh thyme, rosemary, and Worcestershire sauce, this recipe is a celebration of bold, classic flavors. The slow cooker does the hard work, transforming simple ingredients into a fork-tender roast that’s packed with savory goodness. With just 20 minutes of prep and the magic of low-and-slow cooking, this one-pot meal delivers a satisfying feast that’ll leave your home smelling amazing. Perfect for serving up to six, it’s a comforting crowd-pleaser that pairs equally well with crusty bread or simple side salads.
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Ingredients
- 3 pounds Chuck Roast
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 whole Large Yellow Onion
- 4 cloves Garlic Cloves
- 2 cups Beef Broth
- 3 tablespoons Worcestershire Sauce
- 4 large Carrots
- 4 medium Potatoes
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
Directions
Step 1
Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Step 2
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the roast for 2-3 minutes per side until a brown crust forms. Transfer the roast to the slow cooker.
Step 3
Peel and quarter the onion, then add it to the same skillet. Sauté for about 2-3 minutes until slightly softened. Add the minced garlic and cook for 30 seconds, then transfer both to the slow cooker.
Step 4
Pour the beef broth and Worcestershire sauce over the roast in the slow cooker.
Step 5
Peel and chop the carrots into large chunks. Wash and quarter the potatoes. Arrange the carrots and potatoes around the roast in the slow cooker.
Step 6
Top the roast with fresh thyme and rosemary sprigs.
Step 7
Cover with the slow cooker lid and cook on LOW for 8 hours, or until the roast is tender and easily pulls apart with a fork.
Step 8
Once done, remove the thyme and rosemary sprigs. Use a fork to shred the meat if desired. Stir gently to mix the juices.
Step 9
Serve the pot roast with the carrots and potatoes, drizzling some of the cooking liquid over the top for extra flavor.
Nutrition Facts
| Serving size | (3187.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4336.2 |
| Total Fat 213.4g | 0% |
| Saturated Fat 82.2g | 0% |
| Polyunsaturated Fat 13.7g | |
| Cholesterol 1251.9mg | 0% |
| Sodium 12591.0mg | 0% |
| Total Carbohydrate 229.9g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 34.8g | |
| Protein 384.9g | 0% |
| Vitamin D 54.4IU | 0% |
| Calcium 558.6mg | 0% |
| Iron 58.6mg | 0% |
| Potassium 10367.2mg | 0% |
Source of Calories