Slow Cooker Pot Roast

Directions

Step 1: Prep the Roast

Pat the beef chuck roast dry with paper towels. Rub with salt, pepper, garlic powder, and onion powder.

Step 2: Sear the Meat

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. This locks in flavor and adds a rich color.

Step 3: Layer Vegetables

Place onions, carrots, potatoes, and celery in the bottom of the slow cooker. Sprinkle minced garlic over the vegetables.

Step 4: Add Roast and Liquids

Place the seared roast on top of the vegetables. Pour beef broth and red wine (if using) over the roast. Sprinkle thyme and rosemary evenly.

Step 5: Cook Slowly

Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the meat is tender and easily shreds with a fork.

Step 6: Serve

Remove roast and vegetables from the slow cooker. Slice or shred the meat and serve with the vegetables. Spoon the flavorful juices over the top as a gravy, or thicken them if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 8–10 hours (LOW) / 4–5 hours (HIGH)
Total Time: 8–10 hours 15 minutes
Servings: 6–8
Difficulty Level: Easy

Variations & Substitutions

• Vegetable Swap: Add parsnips, turnips, or mushrooms for a different twist.
• Herb Variations: Use fresh thyme and rosemary sprigs instead of dried for more fragrant flavor.
• Gravy Option: Remove the roast, thicken the cooking liquid with 2 tablespoons cornstarch mixed with 2 tablespoons water for a rich gravy.
• Red Wine Substitute: Use balsamic vinegar or extra beef broth if avoiding alcohol.

Serving Suggestions