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Delicious slow cooker pot roast garnished with vegetables and herbs.

Slow Cooker Pot Roast

A tender and juicy pot roast slow-cooked with flavorful vegetables in a rich broth, perfect for family gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3-4 lbs beef roast (chuck roast works well) Make sure to pick Halal-certified ingredients.
  • 4 pieces carrots, chopped
  • 4 pieces potatoes, chopped
  • 1 piece onion, chopped
  • 2 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 pieces bay leaves

Method
 

Preparation
  1. Begin by chopping your vegetables and mincing the garlic.
  2. Generously sprinkle the salt and black pepper over the beef roast and rub it into the meat.
  3. Sear the roast in a hot skillet over medium-high heat for about 3-4 minutes on each side for extra flavor (optional).
  4. Place the chopped onions, carrots, and potatoes at the bottom of the slow cooker.
  5. Place the seasoned beef roast on top of the vegetable layer.
  6. In a separate bowl, mix together the beef broth, minced garlic, fresh thyme, and bay leaves, and pour this mixture over the roast.
Cooking
  1. Cover and set the slow cooker to low for 8 hours or high for 4 hours.
  2. Check that the meat is fork-tender when the cooking time is up.
Serving
  1. Remove the bay leaves before serving, and enjoy your classic Slow Cooker Pot Roast with your choice of sides or simply on its own.

Notes

For substitutions, you can use other vegetables like parsnips or sweet potatoes. Avoid opening the lid too frequently during cooking, as it can let out heat and prolong cooking time. Be mindful not to over-season.