Classic Slow Cooker Pot Roast

Classic Slow Cooker Pot Roast

Introduction

When the air turns crisp or you’re craving a hearty, meaty meal, nothing beats a classic pot roast. This comforting dish combines tender beef with perfectly cooked vegetables, all in one pot, making it a simple yet impressive family dinner. The secret? Time. Slow-cooked low and slow, the beef chuck roast becomes fall-apart tender, soaking up rich flavors from garlic, herbs, and hearty root vegetables. Your home will be filled with an irresistible aroma that invites everyone to the table.

Ingredients

For the Roast:

• 3 lb (1.36 kg) beef chuck roast
• 1 tablespoon (15 g) salt
• 1.5 teaspoon (3 g) black pepper
• 1 cup (120 g) all-purpose flour

For the Vegetables and Herbs:

• 1 cup (130 g) carrots, cut into 2″ pieces
• 1 cup (100 g) celery, cut into 2″ pieces
• 1 large onion, diced (≈150 g)
• 8 cloves garlic, peeled and smashed
• ½ bunch fresh thyme
• 2 sprigs fresh rosemary
• 1 lb (450 g) Yukon Gold potatoes, cut into large 2″ pieces

For the Tomato Broth:

• 1.25 cup (300 ml) water
• 1.5 tablespoon (25 g) tomato paste

Directions