Classic Slow Cooker Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large onion, cut into wedges
• 4 carrots, cut into large pieces
• 1 1/2 lb baby potatoes
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp dried thyme

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the beef chuck roast dry with paper towels. Season all sides evenly with salt and black pepper. Drying the surface first helps the seasoning stick and gives you the option of browning the roast before slow cooking.
2. Step 2.If you want deeper flavor, heat a large skillet over medium-high heat and sear the roast for 2–3 minutes per side until browned. This step is optional, but the browned surface adds extra savory flavor to the finished dish.
3. Step 3.Place the onion wedges and baby potatoes in the bottom of a 6-quart slow cooker. Put the larger vegetables underneath the roast so they cook in the flavorful liquid while supporting the meat above the base of the cooker.
4. Step 4.Set the seasoned roast on top of the vegetables. Scatter the carrots around the roast rather than piling them all in one place so they cook more evenly.
5. Step 5.Whisk together the beef broth, Worcestershire sauce, minced garlic, and dried thyme. Pour the mixture around the roast, avoiding a strong stream directly over the top so the seasoning remains in place.
6. Step 6.Cover the slow cooker with its lid and cook on LOW for about 8 hours, or until the beef is very tender and pulls apart easily with a fork. Slow cookers vary, so use tenderness rather than the clock alone as the final cue.
7. Step 7.Check the vegetables near the end of cooking. They should be fork-tender but not completely falling apart. If the roast is tender before the vegetables are ready, continue cooking briefly until the vegetables reach the desired texture.
8. Step 8.Carefully transfer the roast to a large cutting board using sturdy tongs or two large spoons. Let it rest for about 10 minutes before pulling or slicing so the meat stays juicy.
9. Step 9.Spoon the vegetables onto a serving platter and taste the cooking liquid. If desired, skim excess fat from the surface and season the broth lightly with additional salt and pepper before serving.
10. Step 10.Pull the beef into large tender pieces and serve with the potatoes, carrots, onions, and some of the warm cooking liquid. Refrigerate leftovers promptly in a covered container and reheat gently until hot throughout.