Slow Cooker Beef Pot Roast (Printer-friendly)
Hearty slow-cooked beef with root vegetables and herbs for a comforting and flavorful meal.
# What You'll Need:
→ Beef
01 - 1 beef chuck roast (3–3.5 lb), trimmed of excess fat
→ Vegetables
02 - 4 medium carrots, peeled and cut into large chunks
03 - 3 parsnips, peeled and cut into large chunks
04 - 2 medium onions, quartered
05 - 2 medium potatoes, cut into large chunks
06 - 2 stalks celery, cut into large pieces
07 - 4 cloves garlic, smashed
→ Seasonings & Herbs
08 - 1 ½ tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 2 tsp dried thyme or 4 sprigs fresh thyme
11 - 2 tsp dried rosemary or 4 sprigs fresh rosemary
12 - 2 bay leaves
→ Liquids
13 - 1 cup beef broth
14 - ½ cup dry red wine (optional; substitute with additional broth)
15 - 2 tbsp tomato paste
16 - 2 tbsp Worcestershire sauce
→ For Searing
17 - 2 tbsp olive oil
# How To Make It:
01 - Pat the beef roast thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
02 - In a large skillet over medium-high heat, warm the olive oil. Sear the roast on all sides until deeply browned, approximately 4 minutes per side. Transfer the seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onions, celery, and garlic into the slow cooker, arranging them around and beneath the beef roast.
04 - In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, and Worcestershire sauce until smooth and well combined.
05 - Pour the liquid mixture evenly over the beef and vegetables. Sprinkle thyme, rosemary, and bay leaves across the top.
06 - Cover and cook on low setting for 8–9 hours, or on high setting for 4–5 hours, until the beef is fork-tender and vegetables are completely cooked through.
07 - Discard bay leaves and any fresh herb stems. Slice or shred the beef as desired. Serve with vegetables and pan juices.
# Expert Tips:
01 -
- The kind of dinner that makes people linger at the table long after seconds have been claimed
- Set it and truly forget it—no stirring, no checking, no stress
02 -
- Skip the sear and youll still have a decent dinner, but youll miss that restaurant quality depth of flavor
- Keep that lid on—every peek adds 15 minutes to your cooking time
03 -
- Low and slow beats fast every time—8 hours on low gives better texture than 4 on high
- Let the roast rest for 10 minutes before shredding—it'll retain more moisture