Slow Cooker Pot Roast Perfection -

Slow Cooker Pot Roast Perfection

Prep Time: 20 minutes

Cook Time: 8–9 hours (LOW) or 4–5 hours (HIGH)

Total Time: Up to 9 hours

Servings: 6–8

3–4 lb chuck roast

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 tbsp olive oil

1 lb baby potatoes

4 large carrots, peeled and cut into chunks

1 yellow onion, sliced

3 cloves garlic, minced

2 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

Season the chuck roast evenly on all sides with salt, pepper, garlic powder, and onion powder.

Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned.

Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker.

Set the seared roast on top of the vegetables.

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.

Pour the mixture over the roast and vegetables.

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender.

Garnish with fresh parsley if desired and serve hot.

Serve with crusty bread to soak up the juices

Shred the beef and serve over mashed potatoes

Pair with a simple green salad for balance

Refrigerate: Up to 4 days

Freeze: Up to 3 months (store with broth for best results)