Instructions:
Step 1
Season the beef chuck roast generously with salt and black pepper on all sides. Allow it to sit at room temperature for about 15 minutes while preparing the other ingredients.
Step 2
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the roast into the skillet.
Step 3
Sear the roast for about 3 to 4 minutes on each side until a deep golden-brown crust forms. This step adds rich flavor to the finished pot roast.
Step 4
Place the chopped onion and minced garlic into the bottom of the slow cooker. Spread them into an even layer to create a flavorful base.
Step 5
Transfer the seared roast onto the onions and garlic. Position it in the center of the slow cooker.
Step 6
Arrange the chopped carrots and cubed potatoes around the roast. Spread them evenly so they cook at the same rate.
Step 7
Pour the beef broth into the slow cooker without washing away the seasoning on top of the roast. Add the Worcestershire sauce, thyme, and bay leaves.
Step 8
Cover the slow cooker with the lid and cook on Low for 7 to 8 hours or High for 4 to 5 hours. The beef should become fork-tender when fully cooked.
Step 9
Check the vegetables during the final hour of cooking to make sure they are tender but not falling apart. Continue cooking if needed until everything is perfectly soft.
Step 10
Carefully remove the roast from the slow cooker and place it on a serving platter. Discard the bay leaves and thyme sprigs before serving.
Step 11
Slice the roast against the grain or shred it into large pieces using two forks. Spoon some of the rich cooking broth over the meat to keep it moist.
Step 12
Serve the pot roast alongside the carrots and potatoes with plenty of the flavorful broth. Enjoy while everything is hot and tender.
Tips and Variations:
Choose Chuck Roast
Chuck roast is the best cut because it becomes tender and juicy after hours of slow cooking.
Sear Before Slow Cooking
Browning the roast before slow cooking creates a deeper, richer flavor in the finished dish.
Cook on Low
Cooking on the low setting produces a more tender roast and a more flavorful broth.
Add More Vegetables
Parsnips, mushrooms, celery, or turnips make excellent additions without changing the classic flavor.
Make Homemade Gravy
Thicken some of the cooking broth with a cornstarch slurry to create a rich gravy for serving.
Fresh Herbs Finish
Sprinkle chopped fresh parsley or thyme over the roast just before serving for extra freshness and color.
Storage
Store leftovers in the cooking broth in an airtight container in the refrigerator for up to 4 days.
Freeze for Later
Freeze the cooled roast with its broth for up to 3 months and thaw overnight before reheating.
