Slow Cooker Pot Roast With Carrots
- Cook Time: 8 hours 20 minutes
- Total Time: 8 hours 20 minutes
Ingredients
Scale
- 3 to 4 pound beef chuck roast
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, cut into thick wedges
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 bay leaves
Instructions
- Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. This step locks in flavor and moisture.
- Place the chopped carrots and onion wedges at the bottom of the slow cooker. This creates a “rack” for the meat to sit on, allowing heat to circulate and preventing the bottom of the roast from getting soggy.
- Place the seared beef roast on top of the vegetables. Sprinkle the minced garlic, dried thyme, and dried rosemary over the meat. Drop the bay leaves into the pot next to the roast.
- Whisk the Worcestershire sauce into the beef broth and pour the mixture into the slow cooker around the sides of the meat. Be careful not to wash off the seasonings you placed on top of the roast.
- Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours, or on High for 5 to 6 hours. The roast is finished when it is tender enough to be easily shredded with two forks.
- Carefully remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes. Remove the bay leaves. Slice or shred the meat and serve it alongside the tender carrots and onions, drizzled with the juices from the pot.