This Pot Roast in Slow Cooker is easy and delicious. Season a chuck roast, put it in the slow cooker with vegetables and broth, and let it cook. After a few hours, the beef will be tender and full of flavor. It’s a simple, cozy meal everyone will enjoy.
Slow Cooker Pot Roast
Prep Time: 10 minutes
Cook Time: 5-10 hours (with heat setting)
Ingredients
- Chuck roast
- Quantity: 2 lb
- Notes: Use well-marbled chuck roast for tender results.
- Onion, sliced
- Quantity: 1
- Notes: Adds flavor to the roast and broth.
- Carrots, cut into chunks
- Quantity: 3
- Notes: Large chunks hold shape during slow cooking.
- Celery, sliced in pieces
- Quantity: 3 stalks
- Notes: Adds aroma and savory flavor.
- Potatoes (Optional) cut into pieces
- Quantity: 4-5
- Notes: Use firm potatoes for better texture.
- Beef broth
- Quantity: 1 cup
- Notes: Creates the cooking liquid.
- Chopped tomatoes (optional)
- Quantity: 1 can (10-15 oz)
- Notes: Adds slight acidity and flavor.
- Garlic powder
- Quantity: 1 tsp
- Notes: Used for seasoning the roast.
- Onion powder
- Quantity: 1 tsp
- Notes: Enhances savory taste.
- Salt (or to taste)
- Quantity: 1 tsp
- Notes: Adjust seasoning if needed.
- Black pepper
- Quantity: 1/2 tsp
- Notes: Adds mild heat.
- Bay leaves
- Quantity: 2
- Notes: Adds depth to the broth.
Instructions
- Season the roast using the following ingredients; garlic powder, onion powder, salt, and pepper.
- (Optional) Brown the roast in 3-4 minutes in a hot skillet on each side and place in a slow cooker.
- Stir in the cut onion, carrots, celery (although optional, add in potatoes) around and on top of the roast in the slow cooker.
- Add the beef broth and diced tomatoes (when it is available). Tuck in the bay leaves.
- On Low cook 8-10 hours or on High cook 5-6 hours until the meat is fork-tender.
- Once it’s cooked, remove the roast and vegetables. Let the roast sit for a few minutes before slicing or shredding.
- (Optional) To prepare gravy with the cooking liquid strain the liquid into a saucepan, add a little flour or cornstarch and simmer until it is thickened.
Notes
- Browning the roast is optional but improves flavor.
- Cooking on low gives more tender meat.
- Bay leaves should be removed before serving.
- The cooking liquid can be used for gravy.