Easy Slow Cooker Pot Roast

This melt-in-your-mouth pot roast practically cooks itself, turning an affordable cut of beef into a restaurant-worthy dinner that’ll have everyone begging for seconds.

The magic happens when the beautifully seared chuck roast slowly simmers with farm-fresh vegetables in a rich, savory broth. As it cooks, the meat becomes so tender it falls apart with just a fork, while carrots and potatoes soak up all those incredible flavors.

Ingredients

For the Roast:

• 3-5 pound chuck roast
• 1 tablespoon olive oil
• Salt & pepper (to taste)

Vegetables:

• 6 large carrots, cut into 1-inch chunks
• 1 pound yellow baby potatoes
• 1 cup chopped yellow onion (about ½ large onion)

Liquid & Seasonings:

• 3½ cups low sodium beef broth
• 2 tablespoons Worcestershire sauce
• 5 sprigs fresh thyme (or 1½ teaspoons dried thyme)
• 1 bay leaf

Optional Gravy:

• 2 tablespoons cornstarch
• 2 tablespoons water

Steps

1. Season the Roast: Pat the roast completely dry with paper towels – this ensures proper browning. Season generously with salt and pepper on all sides, pressing the seasonings into the meat.
2. Sear the Meat: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned – don’t rush this step, as proper browning creates rich flavor. Transfer to a 6-7 quart slow cooker.
3. Layer Vegetables: Arrange carrots, potatoes, and onions around and on top of the roast. Keep larger pieces toward the bottom where they’ll cook in the liquid.
4. Add Liquids: Pour in 3½ cups beef broth and 2 tablespoons Worcestershire sauce. Add thyme sprigs and bay leaf. The liquid should almost cover the meat and vegetables – add up to 1 cup extra broth if needed.
5. Slow Cook: Cover and cook on low for 8-9 hours or high for 5-6 hours. The meat should easily shred with a fork when done. Internal temperature should reach 205°F (96°C) for optimal tenderness.
6. Finish and Serve: Remove roast and shred, discarding any fat. Remove and discard bay leaf. Season with additional salt and pepper to taste.
7. Optional Gravy: Strain 2 cups cooking liquid through a fine-mesh strainer into a saucepan. Bring to simmer over medium-high heat. Whisk together cornstarch and water until smooth, then slowly whisk into simmering liquid. Cook 1 minute until thickened to coat the back of a spoon.

Smart Swaps

• Use parsnips instead of carrots for a lower glycemic option
• Substitute cauliflower for potatoes to reduce carbs
• Try coconut aminos instead of Worcestershire sauce for gluten-free option

Make It Diabetes-Friendly

• Replace potatoes with turnips or radishes to reduce carbs by 15g per serving
• Add extra fiber with mushrooms and celery
• Serve with non-starchy vegetables to keep portions balanced
• Consider eating meat and vegetables first before any starches

Pro Tips

• Choose a well-marbled chuck roast for the most tender result
• Don’t skip the searing step – it’s crucial for flavor development
• Cut vegetables in similar sizes for even cooking
• Let meat rest 10-15 minutes before shredding for juicier results