Nothing compares to the cozy comfort of a tender pot roast that’s been gently cooking all day in a slow cooker. This 2-pound beauty comes out fork-tender and succulent, surrounded by hearty vegetables and infused with fresh herbs and savory aromatics. Let’s dive into this soul-warming dish that’s sure to become a household favorite.
Ingredients
- 2 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon dried rosemary (or a couple of fresh sprigs)
- 2 cups beef broth
- Salt and black pepper, to taste
Instructions
Begin by seasoning your chuck roast liberally with salt and pepper on all sides. Heat the olive oil in a large skillet over medium-high heat, then sear the roast until it forms a deep brown crust—about 3 to 4 minutes per side. This step locks in flavor and creates a rich foundation for your slow cooker masterpiece.
Once the roast is wonderfully seared, transfer it to your slow cooker. In the same skillet, sauté the sliced onion until it just begins to caramelize, then add the minced garlic toward the end to capture that glorious fragrance. Stir in the chopped carrots and celery briefly—just enough to let them soak up any leftover pan juices.
Place the sautéed vegetables on top and around the roast in the slow cooker. Add the thyme, rosemary, and beef broth, making sure everything is nestled snugly. Cover with the slow cooker lid and set to low heat for 8 to 9 hours or high heat for 4 to 5 hours, depending on your schedule and preference. You’ll know your roast is ready when it’s fork-tender and your home is filled with the irresistible aroma of slow-simmered beef and herbs.
For a final flourish, remove the roast and veggies to a serving dish. If you prefer a thicker gravy, ladle the cooking liquid into a saucepan and simmer for a few minutes with a cornstarch slurry (1 tablespoon cornstarch dissolved in 1 tablespoon cold water), stirring until the gravy thickens.
This dish is fantastic for those looking for a hearty, protein-rich meal that doesn’t require a ton of fuss in the kitchen. If you’re trying to keep your meal lighter, add extra veggies or use a leaner cut of beef. Look for ways to shake things up by adding parsnips, potatoes, or even swapping in sweet potatoes for a touch of natural sweetness.
Above all, this comforting pot roast is a perfect fit for anyone seeking a homey, nourishing dinner—ideal for Sunday supper, impressive family gatherings, or perfect portioned leftovers throughout the week.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
