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A slow-cooked beef pot roast with carrots and potatoes on a serving platter

Crock Pot Pot Roast

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 3 lbs beef chuck roast
  • 1.5 tsp kosher salt
  • 0.75 tsp ground black pepper
  • 2 tbsp olive oil
  • 1 lb yellow potatoes, halved
  • 4 large carrots , peeled and cut into 2-inch pieces
  • 1 medium yellow onion, cut into 8 wedges
  • 3 cloves garlic , minced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions
 

  • Season the beef chuck roast on all sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat and sear the roast until a deep brown crust forms, approximately 4 minutes per side.
  • Transfer the seared roast to the center of a 6-quart slow cooker.
  • Place the potatoes, carrots, and onion wedges around the perimeter of the beef.
  • In a small bowl, whisk together the beef broth, Worcestershire sauce, and minced garlic, then pour the mixture over the beef and vegetables.
  • Lay the thyme and rosemary sprigs on top of the roast.
  • Secure the lid and cook on the low setting for 8 to 10 hours until the meat is fork-tender.
  • Remove the herb sprigs and transfer the roast and vegetables to a serving platter, allowing the meat to rest for 10 minutes before slicing or shredding.