Slow-cooked pot roast is the ultimate comfort food, known for its tender, flavorful meat and hearty vegetables. The long cooking time allows the flavors to meld beautifully while making the meat incredibly tender. Here's a classic recipe for a delicious slow-cooked pot roast that will satisfy your family and friends.


Ingredients

For the Pot Roast:

4-5 lbs beef chuck roast
2 tablespoons vegetable oil (or olive oil)
Salt and black pepper, to taste
1 medium onion, chopped
3-4 cloves garlic, minced
4 cups beef broth (or stock)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves


For the Vegetables:

4 large carrots, peeled and cut into large chunks
3-4 medium potatoes, peeled and cut into chunks (Yukon gold or Russet work well)
2-3 stalks celery, cut into large pieces
1 cup frozen peas (optional, added during the last half hour of cooking)


Instructions

Step 1: Sear the Roast

Heat Oil: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.

Season and Sear: Generously season the beef chuck roast with salt and pepper on all sides. Once the oil is hot, sear the roast for about 4-5 minutes on each side until browned. This step enhances the flavor.


Step 2: Prepare the Slow Cooker

Layer Ingredients: In the bottom of your slow cooker, add chopped onions, minced garlic, carrots, potatoes, and celery.

Place Roast: Place the seared roast on top of the vegetables.


Step 3: Add Liquid and Seasoning

Mix Ingredients: In a bowl, combine the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables in the slow cooker.


Step 4: Slow Cook the Roast

Set Slow Cooker: Cover and cook on low for about 8-10 hours, or on high for about 4-6 hours, until the meat is fork-tender and the vegetables are soft.

Add Peas: If using frozen peas, add them in the last 30 minutes of cooking.


Step 5: Serve

Remove and Rest: Once done, carefully remove the roast from the slow cooker and let it rest for about 10 minutes.

Slice and Serve: Slice the pot roast against the grain and serve it with the vegetables, drizzled with some of the cooking liquid.


Step 6: Optional Gravy

Make Gravy: If you’d like a thicker gravy, transfer some of the cooking liquid to a saucepan. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Bring the liquid to a simmer, add the slurry, and stir until thickened.


Tips

Meat Selection: Chuck roast is ideal due to its marbling, which ensures tenderness during cooking. You can also use brisket or round roast if preferred.

Vegetable Variations: Feel free to add or substitute other root vegetables, such as parsnips or turnips.

Leftovers: This dish makes for excellent leftovers! Store any extras in the fridge for up to 3-4 days or freeze for longer storage.


Pairing Suggestions

Sides: Serve with warm crusty bread, creamy mashed potatoes, or a simple side salad.

Beverages: A glass of red wine, such as Cabernet Sauvignon or Merlot, pairs wonderfully with the rich flavors of pot roast.


Final Thoughts

Slow-cooked pot roast is a hearty meal that evokes warmth and comfort, perfect for family gatherings or weeknight dinners. With just a few ingredients and a bit of time, you can create a satisfying dish that is sure to be a hit. Enjoy this classic recipe, and feel free to make it your own with your favorite seasonings and vegetables!