Classic Slow Cooker Pot Roast

Season the chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Once seared, transfer the roast to a slow cooker.

Sauté Aromatics:
In the same skillet, add chopped onion and minced garlic. Sauté for about 2 minutes, until softened, then add to the slow cooker.

Add Vegetables and Liquid:
Arrange the carrots and potatoes around the roast in the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir slightly to combine.

Cook:
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.

Serve:
Serve the roast hot with the carrots, potatoes, and a ladle of the savory broth. Garnish with fresh parsley if desired.

Recipe Info
Prep Time: 15 minutes
Cook Time: 8 hours (low)
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 420 kcal per serving
This Slow Cooker Pot Roast is the perfect meal to come home to after a long day—delicious, tender, and full of comforting flavors. Enjoy!