Toss a chuck roast in your slow cooker and enjoy a meltingly tender pot roast hours later. This crowd pleasing recipe is an easy, comforting dinner.
Caitlin BenselYields: 8 - 10 serving(s)Prep Time: 20 minsTotal Time: 6 hrs 30 minsSavePrintFamily-friendly Crock-Pot recipes will never fall out of favor and this slow cooker pot roast is one of the best you'll ever try. Taken from the oven to the slow cooker, this fall-apart-tender pot roast becomes the ultimate fix-it-and-forget-it Sunday meal—complete with veggies, too! After all, chuck roast was practically made for the Crock-Pot. Lots of marbling throughout means big flavor, plus it becomes meltingly tender when cooked for hours at a low temperature. Serve it for Sunday dinner, for a simple holiday meal, or any time you crave truly classic comfort food. The whole family will beg for it again and again.
It seems like a fussy step, but browning the chuck roast in a skillet first leads to a delicious payoff in the end. Those browned bits in the pan are packed with rich, caramelized flavor—be sure to scrape them up once you add the beef broth (this also makes the pan much easier to clean).
Once this pot roast is snug in a slow cooker, there's no need to flip it. It cooks evenly untouched, and that's what makes this dish so easy!
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Step
1
Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
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Step
2
In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
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3
Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
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4
In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
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Step
5
Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.
