Pot Roast Slow Cooker Fast (Print-Friendly Format)
Hearty pot roast with beef, vegetables, and savory broth—simple and comforting for any gathering.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1.4 to 1.8 kg chuck roast
02 -
1 tablespoon olive oil
03 -
1 onion, sliced
04 -
4 carrots, cut into chunks
05 -
4 gold potatoes, quartered
06 -
3 cloves garlic, minced
→ Broth & Seasonings
07 -
480 ml beef broth
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
11 -
1 teaspoon dried thyme
12 -
1 bay leaf
# How to Make It:
01 -
Rub salt and black pepper evenly over all sides of the chuck roast.
02 -
Heat olive oil in a skillet over medium-high heat. Sear the roast for 2 to 3 minutes per side until browned.
03 -
Arrange onion slices, carrot chunks, and quartered potatoes in the base of the slow cooker.
04 -
Add minced garlic, dried thyme, bay leaf, and Worcestershire sauce to the vegetables.
05 -
Place the seared roast on top of the prepared vegetables in the slow cooker.
06 -
Pour beef broth around the sides of the roast, ensuring even distribution.
07 -
Cover and cook on low setting for 8 hours, or on high for 4 to 5 hours, until beef is tender.
08 -
Remove the bay leaf. Let the roast rest for 10 minutes before slicing and serving with vegetables and broth.
# Extra Tips:
01 -
Deglaze the skillet with a splash of beef broth or red wine after searing the roast, then pour the liquid into the slow cooker to intensify the flavour.
02 -
Store leftovers in airtight containers, refrigerated up to 4 days or frozen up to 3 months.