Slow Cooker Beef Pot Roast (Printable)
Tender beef with root vegetables and herbs, slow-cooked for rich, comforting flavors in every bite.
# What You'll Need:
→ Beef
01 - 1 (3–3.5 lb) beef chuck roast, trimmed
→ Vegetables
02 - 4 medium carrots, peeled and cut into large chunks
03 - 3 parsnips, peeled and cut into large chunks
04 - 2 medium onions, quartered
05 - 2 medium potatoes, cut into large chunks
06 - 2 stalks celery, cut into large pieces
07 - 4 cloves garlic, smashed
→ Seasonings & Herbs
08 - 1 ½ tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 2 tsp dried thyme (or 4 sprigs fresh thyme)
11 - 2 tsp dried rosemary (or 4 sprigs fresh rosemary)
12 - 2 bay leaves
→ Liquids
13 - 1 cup beef broth
14 - ½ cup dry red wine (optional; sub with more broth if desired)
15 - 2 tbsp tomato paste
16 - 2 tbsp Worcestershire sauce
→ For Searing
17 - 2 tbsp olive oil
# How To Make:
01 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
02 - In a large skillet over medium-high heat, heat olive oil. Sear the roast on all sides until deeply browned, about 4 minutes per side. Transfer to the slow cooker.
03 - Add carrots, parsnips, potatoes, onions, celery, and garlic to the slow cooker, arranging them around and beneath the beef.
04 - In a small bowl, whisk together beef broth, wine (if using), tomato paste, and Worcestershire sauce until smooth. Pour mixture evenly over the beef and vegetables.
05 - Sprinkle thyme, rosemary, and bay leaves over the contents of the slow cooker.
06 - Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is fork-tender and vegetables are cooked through.
07 - Remove bay leaves and herb stems (if using fresh). Slice or shred the beef and serve with vegetables and pan juices.
# Expert Tips:
01 -
- The beef becomes so tender you can cut it with a spoon
- Everything cooks in one pot leaving almost no cleanup
- Leftovers taste even better the next day
02 -
- Searing the roast first makes a huge difference in flavor depth
- Dont cut the vegetables too small or theyll disappear into the sauce
- The liquid may look thin at first but it reduces beautifully as it cooks
03 -
- Pat the meat really dry before searing or it wont brown properly
- Low and slow always produces better results than rushing on high heat