Looking for a comforting meal that all but cooks itself? This 10-hour slow cooker pot roast might be just what you need. Hunker down for a day of mouthwatering aromas as savory beef and vegetables meld into an irresistibly tender feast. It’s the perfect set-and-forget dish that transforms simple ingredients into something truly special.
Ingredients
- 3–4 lb beef chuck roast
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 4 carrots, peeled and cut into chunks
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup beef stock or broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper
Instructions
To begin, pat your roast dry with a paper towel to ensure a good sear. Heat the olive oil in a skillet over medium-high heat, then season the roast generously with salt and pepper. Sear the roast on all sides until nicely browned—this helps lock in flavor.
Next, transfer the roast to your slow cooker. Tumble in the chopped onion, carrots, celery, and garlic all around it. In a separate bowl, whisk together the beef stock, tomato paste, thyme, and rosemary. Pour this fragrant mixture over the roast and vegetables, letting it nestle in nicely.
Cover the slow cooker and set it to low. Let the roast cook for around 10 hours undisturbed, allowing the meat to gradually tenderize and the flavors to blend beautifully. Once the time is up, the roast should be fork-tender and practically falling apart. Shred or slice it to your liking and serve with the vegetables and rich sauce spooned on top.
This recipe is a lifesaver for busy families, comforting Sunday dinners, or meal preppers seeking a freezer-friendly option. The long, slow cooking time ensures the meat stays succulent while soaking in herbs and seasonings.
If you’d like to switch things up, try a different cut of beef, or toss in potatoes or mushrooms for an extra-hearty meal. Low-sodium broth, fresh herbs, or a splash of red wine can also be introduced, creating a roast suited to your taste and dietary needs. Enjoy!
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.
