When you’re craving a snug, homestyle meal that literally cooks itself while you’re busy (or fast asleep!), look no further than a hearty pot roast. This 9-hour slow cooker recipe requires minimal prep and rewards you with a fall-apart-tender roast infused with fragrant rosemary and sweet caramelized onions.
Ingredients
- 3–4 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced into rounds
- 3–4 garlic cloves, minced
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 cups beef broth (or water with a bouillon cube)
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, chopped
Instructions
Start by patting the roast dry with paper towels and seasoning it generously on all sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the roast, searing each side for about 2 minutes until a rich brown crust forms—this step helps lock in flavor and add delicious caramel notes.
Arrange the onion rounds at the bottom of your slow cooker. Place the seared beef on top, followed by minced garlic and sprigs of fresh rosemary. Pour in the beef broth, and scatter the carrot chunks and celery around the roast.
Cover and set the slow cooker to low. Let the magic unfold for approximately 9 hours. Resist the urge to peek—keeping the lid shut maintains consistent heat and moisture. When time’s up, the roast should be fork-tender and succulent. Discard the rosemary sprigs and serve the pot roast with the vegetables drizzled in the savory cooking juices.
This slow-cooked beauty doesn’t need much babysitting, so it’s perfect for anyone who wants an effortless yet cozy meal—especially busy folks or overnight cooks who need dinner done by the time they get home. For a little healthier twist, you can swap the chuck roast for a leaner cut or toss in extra vegetables like bell peppers and baby potatoes.
The long, low-and-slow braise works wonders on tougher cuts of meat, turning them into tender goodness. With the aromatic blend of garlic and rosemary, you’ll have a crowd-pleaser that’s scrumptious, warming, and endlessly comforting.
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.
