Slow Cooker Beef Pot Roast - Tender, Juicy & Set-It-&-Forget-It!
A comforting, no-fuss beef pot roast cooked low and slow in the slow cooker. Tender meat and hearty vegetables like carrots and potatoes absorb the rich beef broth flavor. Perfect for family gatherings or cozy dinners with minimal effort.
Ingredients
- 2 lb beef roast
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and diced
- 1 onion, quartered
- 2 cups beef broth
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Prepare ingredients by peeling and cutting carrots and potatoes.
- Place the beef roast in the slow cooker and season with salt, pepper, garlic powder, and thyme.
- Layer the carrots, potatoes, and onion on top of the beef roast.
- Pour the beef broth evenly over all the ingredients.
- Cover and cook on low for 8 hours.
- Remove roast and vegetables using tongs and let the roast rest for a few minutes before slicing.
- Serve hot with vegetables on the side.
Notes
Choose a well-marbled cut like chuck roast for extra tenderness.
Browning the beef in a skillet before cooking adds depth of flavor.
Use homemade broth for better taste.
Add parsnips or sweet potatoes for a unique twist.
Ensure broth and seasonings are gluten-free as a substitution.
Use low-sodium broth and reduce salt for a healthier option.
Store leftovers in airtight containers for up to 3 days.
Reheat in a saucepan or microwave until warmed through.
Browning the beef in a skillet before cooking adds depth of flavor.
Use homemade broth for better taste.
Add parsnips or sweet potatoes for a unique twist.
Ensure broth and seasonings are gluten-free as a substitution.
Use low-sodium broth and reduce salt for a healthier option.
Store leftovers in airtight containers for up to 3 days.
Reheat in a saucepan or microwave until warmed through.