Name: Simple, Scrumptious Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 540 min
Ingredients: 3-4 lb chuck roast; 1 lb carrots, washed, peeled and chopped into large chunks; 3-4 sweet onions (alternatively: white onion, yellow onion, or package of frozen pearl onions); 2 lbs yukon gold potatoes, chopped (alternatively, can use russet); 3-4 cloves garlic (I use whole cloves but you can mince); 3 c beef broth; 3-4 sprigs fresh thyme (or 1 tsp dried thyme); 5 tbsp salt; 2 tsp black pepper; 2 tbsp avocado or canola oil

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It’s the time of year for warm scents of a roast filling your home over the course of the day. As a full-time Anesthesiologist I admittedly don’t have a lot of time to make dinner for my family on working days, so I rely on people/spouses to help me and we utilize meal delivery services 3 days out of each week.

But I’ve made a pot roast several times now and even though I consider myself more of a baker and less of a gourmet chef, this is so simple and tasty that even I can do it and get slurpy head-nods of appreciation at dinnertime. It boosts my ego enough to make me want to make it again in short order! Here’s the slow cooker I keep raving about!

Simple, Scrumptious Slow Cooker Pot Roast

This easy set-and-forget meal is not short on flavor but it takes less than 15 minutes to prep in your busy morning before you head out for work or carpool.

4.5 from 4 votes

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Prep Time 15 mins

Cook Time 9 hrs

Course Main Course

Cuisine American

Equipment

Slow cooker / Crock pot
Skillet for browning (if slow cooker does not have a Sear function)
cutting board
tongs

Ingredients

3-4 lb chuck roast - choose the roast with the most marble for tenderness & flavor; for more servings choose a 4-5 lb roast and add an hour of slow cook time on low.
1 lb carrots, washed, peeled and chopped into large chunks - the key here is to make the veg all the same size and large rustic pieces so they still have some substance at the end of a long cook
3-4 sweet onions - alternatively: white onion, yellow onion, or package of frozen pearl onions
2 lbs yukon gold potatoes, chopped - alternatively, can use russet
3-4 cloves garlic - I use whole cloves but you can mince
3 c beef broth
3-4 sprigs fresh thyme (or 1 tsp dried thyme)
5 tbsp salt
2 tsp black pepper
2 tbsp avocado or canola oil

Instructions

After patting the roast dry, season chuck roast front and back with the salt and pepper liberally.
Set the slow cooker to Sear (or skillet to Medium-High) after adding the oil. Brown the chuck roast on both sides 4-5 minutes per side until just browned. I like to get the sides too for thicker cuts.
Take out of the cooker/skillet and transfer juices or browned bits as well if using a skillet. Add in the vegetables & garlic, place the roast on top of the vegetables.
Pour in the beef broth
If using fresh thyme, add sprigs on top of the roast, or sprinkle dried thyme over everything. Optionally, add your favorite dried/fresh herbs (rosemary, parsley, oregano are good choices).
Set the cooker to LOW for 9 HOURS (add additional hour for larger cuts of meat) and walk away!
In the last HOUR of cooking, you can add 2 tbsp of cornstarch or flour to thicken the sauce (whisk in 2tbsp of water first to prevent clumping)
Plate and serve. Keep leftovers refrigerated up to 7 days and use on sandwiches!