Kitchen notes · a little help before you start
Slow Cooker Pot Roast (Easy Recipe)
A pot roast with tender vegetables is the kind of dinner you can settle into. The beef comes apart easily, and a little cooking liquid over the plate makes everything taste at home together.
- Prep
- 15 min
- Cook
- 540 min
- Total
- 555 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Brown the onions first
Cook the onion pieces until starting to brown, then transfer them to the slow cooker before searing the beef.
2. Sear before slow cooking
Use the remaining oil for browning the seasoned chuck roast, then place it over the vegetables in the cooker.
3. Bundle the herbs
Tie rosemary and thyme together with kitchen twine and place the bundle beside the roast after pouring in broth.
Get to know the ingredients
Large potato pieces
Peel and cut the Yukon Gold potatoes into the listed substantial pieces before mixing with carrots and browned onions.
Diagonal carrot pieces
Peel and slice the carrots diagonally into the listed long pieces, ready to cook underneath the roast.
Onion petals
Cut the large onion into its listed petal pieces before browning, rather than finely dicing it for this roast.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Slow Cooker Pot Roast (Easy Recipe)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Shred and spoon over juices
Discard the herb bundle, shred the tender beef with two forks, and serve with vegetables and a drizzle of cooking liquid.
A little more help as you go
Radishes are an included option
The ingredient list allows halved radishes instead of the potato pieces; add the chosen vegetable with carrots and onions.
Keep the lid closed for cooking
Close the slow cooker after adding the beef, broth and herb bundle, and cook until the beef is fall-apart tender.
A few questions you might have
Are both slow-cooker settings included?
The directions give low and high options, each with its own cooking window, and use fall-apart tenderness as the finish.
Where does the roast sit?
Put it over the vegetables in the slow cooker after searing, then add broth and the tied herb bundle.
Do I leave the rosemary and thyme in to serve?
Remove and discard the tied bundle before shredding the beef and serving it with potatoes, carrots and onions.
Should I slice the finished roast?
These directions use two forks to shred the fall-apart-tender beef after removing the herb bundle from the cooker.
When do I add the broth?
Pour it into the slow cooker after placing the seared chuck roast over the vegetables and before the herb bundle.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.