Easy Pot Roast
This easy slow cooker pot roast features tender chuck roast cooked with potatoes, carrots, and onions in beef broth, requiring minimal prep and delivering fall-apart beef in a rich gravy.
⚡Slow Cooker
This easy slow cooker pot roast features tender chuck roast cooked with potatoes, carrots, and onions in beef broth, requiring minimal prep and delivering fall-apart beef in a rich gravy.
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Place the chuck roast in the bottom of the slow cooker.
Add the quartered potatoes and baby carrots around and on top of the roast.
In a separate bowl or measuring cup, whisk together the pot roast seasoning mix and the beef bone broth. Pour the mixture over everything in the slow cooker.
Place the two onion halves on top of the roast and vegetables.
Cover the slow cooker, set it to low, and cook for 8 hours.
After 8 hours, the meat will be tender and pull apart easily. Shred the beef and serve with the vegetables and gravy.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat or in the microwave until warmed through.
slow cooker
Typically 6–8 hours on low or 3–4 hours on high until the beef is tender and pulls apart easily.
Chuck roast is ideal due to its fat content and ability to become tender when slow-cooked; brisket or round roast can work but may be less tender.
Browning is optional; it adds deeper flavor but the slow cooker method produces tender results without it.
Yes, it reheats well; store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Mix 1 tablespoon each of paprika, garlic powder, and onion powder with 1 teaspoon dried thyme and salt and pepper to taste.
