I love pot roast. The beef flavor married with the veggies and everything cooked low and slow until tender and perfect… mmm… The only thing that makes it all better is getting all into your Crock Pot in the morning and opening up a full delicious and nutritious meal 8 hours later. I’m a fan of using slow cookers when you can and this recipe works perfectly. (Can be adjusted for slow roasting in the oven, but is written here for Crock Pot.)
Slow Cooker Pot Roast Recipe
You will need:
- (1) 2.5 – 3 lb boneless chuck roast
- 1 – 1.5 lbs baby carrots (washed and ready)
- 1 lb baby potatoes (washed and ready)
- 1 onion, quartered
- canola oil
- kosher salt
- coarse ground black pepper
- 1 T plus 1 t thyme
- 1 t onion powder
- 1 t black pepper
- 1/2 t garlic powder
- dash salt
- 3 c. beef broth (best recommendation is Better Than Bouillon – AMAZING stuff)
- Begin by coating your roast lightly with canola oil. Add kosher salt (approx 1 T, but no exact measure here, just enough to lightly coat meat), coarse ground black pepper, and 1 T thyme.
- Place the roast into a hot skillet. Quickly sear on all sides (about 2-3 minutes per side).
- Place roast into crock pot.
- Add veggies to the crock pot. I usually put the potatoes as close to the bottom (right around the roast) as possible. Try to make sure they are similar in size. Then, cover the roast and potatoes with carrots. The onions are mixed throughout. *** TIP – Use the packaged baby carrots and tiny new potatoes to save time. You can just wash the potatoes and toss them in without cutting and add the carrots with no prep.
- Sprinkle remaining spices (thyme, onion, garlic, pepper, salt) over the carrots.
- Add the broth to your slow cooker.
- Set the cooking time for 8 hours.
- At the end of 8 hours, take off the lid and enjoy! The meat will be VERY tender. It should be falling apart as you try to take it out of the cooker. I usually spoon the veggies out into a serving bowl, and pull the large chunks of roast out and put it on a serving plate. I love serving this with rolls to sop up (yes, you might be in the South if you say “sop up”) some of the juicy goodness.
This is exactly how I made a 2.90 lb chuck roast last week. I set the timer for 8 hours and then removed it from the Crock Pot about an hour later. The meat was EXTREMELY tender. This was enough to feed 4 adults with some veggies leftover. Definitely adjust the quantities of veggies to your own preference.
Hope you enjoy! Definitely let me know if you try it out. I want to know what you think. =)