A slow cooker pot roast is a comforting, hands-off meal made by slowly braising a beef chuck roast with vegetables and savory liquids in a slow cooker. The key to a perfect pot roast is searing the beef first to develop flavor, then cooking it on low heat for 8 to 9 hours (or on high for 5 to 6 hours) until the meat is tender and falls apart easily. Typical vegetables include potatoes, carrots, onions, and mushrooms. Herbs like thyme, rosemary, and bay leaves, as well as beef broth and sometimes red wine, enhance the rich flavor. The slow cooking process breaks down connective tissues in the meat, creating tender, flavorful results with a thickened gravy from the cooking juices. This meal can be prepared ahead, refrigerated, or frozen for later enjoyment. Basic steps for slow cooker pot roast:
- Season and sear the chuck roast on all sides.
- Sauté onions and garlic in the slow cooker.
- Add tomato paste, broth, herbs, and seared beef to slow cooker.
- Cook on low for 8-9 hours or high for 5-6 hours.
- Add vegetables 2-3 hours before finishing.
- Remove and shred or slice meat; serve with vegetables and gravy.
Common ingredients:
- Chuck roast (4-5 pounds)
- Olive or avocado oil
- Yellow onions, garlic
- Tomato paste or onion soup mix
- Beef broth, sometimes red wine
- Fresh herbs (thyme, rosemary, bay leaves)
- Potatoes, carrots, mushrooms or other root vegetables
- Salt and pepper
This approach yields tender, flavorful meat and thoroughly cooked vegetables in a delicious gravy, perfect for a comforting family meal.
