Description
Discover the ultimate slow cooker pot roast recipe. Tender beef, aromatic vegetables, and a rich broth come together for a comforting dinner that’s ready with minimal effort.
Ingredients
Scale
- 3 lb beef chuck roast
- trimmed
- 2 tbsp vegetable oil
- 1 large onion
- quartered
- 3 carrots
- peeled and cut into 2‑inch pieces
- 3 celery stalks
- cut into 2‑inch pieces
- 4 garlic cloves
- smashed
- 1 cup low‑sodium beef broth
- ½ cup grape juice
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper
- to taste
- Optional: ½ cup frozen peas
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides.,In a large skillet, heat the vegetable oil over medium‑high heat.
- Sear the roast for 3‑4 minutes per side until a deep brown crust forms; this step locks in flavor.,Transfer the seared roast to the slow cooker.
- Arrange the onion, carrots, celery, and garlic around the meat.,In a small bowl, whisk together beef broth, grape juice, tomato paste, thyme, rosemary, and bay leaves.
- Pour the mixture over the roast and vegetables.,Cover the slow cooker and set it to LOW for 8 hours (or HIGH for 4 hours) until the beef is fork‑tender.,About 30 minutes before serving, stir in the frozen peas if using, and adjust seasoning with additional salt and pepper.,Remove the roast, let it rest for 10 minutes, then slice against the grain.
- Serve with the vegetables and spoon the rich broth over the top.
Notes
- Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 6 servings
Keywords: slow cooker pot roast, slow cooker beef roast, easy pot roast, comfort food recipes, slow cooker meals, beef stew alternative