Super Slow Cooker Pot Roast

Transform your dinner table into the ultimate comfort food haven with this Super Slow Cooker Pot Roast recipe. Perfectly seared chuck roast is nestled atop a vibrant medley of carrots, celery, potatoes, and onions, all slow-cooked to perfection in a savory broth enhanced with Worcestershire sauce, minced garlic, and aromatic herbs like thyme and rosemary. This set-it-and-forget-it dish requires just 20 minutes of prep and cooks low and slow for eight hours, resulting in a melt-in-your-mouth roast and tender vegetables infused with rich flavors. Ideal for family dinners or cozy gatherings, this easy slow cooker pot roast is the epitome of hearty, home-cooked goodness that’s sure to satisfy!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion, sliced
• 4 Carrots, peeled and cut into chunks
• 2 Celery stalks, cut into chunks
• 6 small Gold potatoes, halved
• 3 Garlic cloves, minced
• 2 cups Beef broth
• 2 tablespoons Worcestershire sauce
• 4 sprigs Thyme, fresh
• 2 sprigs Rosemary, fresh
• 2 Bay leaves

Directions

Step 1

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

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set aside.

Step 3

In the same skillet, add the sliced onion and cook until softened, about 3 minutes. Stir occasionally to prevent burning.

Step 4

Arrange the carrots, celery, and potatoes in the bottom of a slow cooker. Place the seared roast on top of the vegetables.

Step 5

Add the cooked onions and minced garlic to the slow cooker.

Step 6

Pour the beef broth and Worcestershire sauce over the roast and vegetables.

Step 7

Nestle the thyme, rosemary, and bay leaves into the liquid around the roast.

Step 8

Cover the slow cooker with the lid and set it to cook on low for 8 hours, or until the roast is incredibly tender and falling apart.

Step 9

Once cooked, remove the thyme, rosemary, and bay leaves. Shred the roast with two forks if desired.

Step 10

Serve the pot roast with the vegetables and hearty broth for a comforting meal.

Nutrition Facts

Serving size	(2036.1g)

Amount per serving	% Daily Value*
Calories	3452.4

Total Fat 212.2g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 7384.6mg	0%
Total Carbohydrate 26.8g	0%
Dietary Fiber 4.6g	0%
Total Sugars 7.9g
Protein 361.6g	0%

Vitamin D 54.4IU	0%
Calcium 338.3mg	0%
Iron 48.7mg	0%
Potassium 5019.0mg	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: 55.1%

Protein: 41.8%

Carbs: 3.1%