Slow Cooker Pot Roast Perfection

480 mins
Serves 1
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Directions

  1. 1Season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
  2. 2Season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
  3. 3Season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
  4. 4Heat olive oil in a skillet over medium-high heat.
  5. 5Heat olive oil in a skillet over medium-high heat.
  6. 6Heat olive oil in a skillet over medium-high heat.
  7. 7Sear the roast on all sides until deeply browned.
  8. 8Sear the roast on all sides until deeply browned.
  9. 9Sear the roast on all sides until deeply browned.
  10. 10Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
  11. 11Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
  12. 12Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
  13. 13Set the seared roast on top of the vegetables.
  14. 14Set the seared roast on top of the vegetables.
  15. 15Set the seared roast on top of the vegetables.
  16. 16In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
  17. 17In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
  18. 18In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
  19. 19Pour the mixture over the roast and vegetables.
  20. 20Pour the mixture over the roast and vegetables.
  21. 21Pour the mixture over the roast and vegetables.
  22. 22Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fork-tender.
  23. 23Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fork-tender.
  24. 24Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fork-tender.
  25. 25Garnish with fresh parsley before serving if desired.
  26. 26Garnish with fresh parsley before serving if desired.
  27. 27Garnish with fresh parsley before serving if desired.

Ingredients

  • 3 lb chuck roast
  • 3 lb chuck roast
  • 3 lb chuck roast
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 lb baby potatoes
  • 1 lb baby potatoes
  • 1 lb baby potatoes
  • 4 large carrots, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 1 yellow onion, sliced
  • 1 yellow onion, sliced
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried rosemary
  • 1 tsp dried rosemary
  • fresh parsley
  • fresh parsley
  • fresh parsley

Equipment

skilletslow cookerbowl

Tips

  • Serve with crusty bread to soak up the juices, or shred the beef and spoon it over mashed potatoes for extra comfort.