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Slow cooker pot roast with carrots and potatoes on a white platter, garnished with parsley and glistening with gravy

Slow Cooker Pot Roast

This slow cooker pot roast is the ultimate hands-off meal for a flavorful, tender beef dinner paired with hearty vegetables. Perfectly seasoned and slow-cooked to perfection, it's an easy, satisfying dish ideal for a cozy family meal or a crowd-pleasing gathering. Make this classic pot roast with vegetables your go-to for fall-apart tender chuck roast and comforting flavors!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 packet dry onion soup mix
  • 1 cup water
  • 3 carrots chopped
  • 3 potatoes peeled and cubed
  • 1 onion chopped
  • 1 stalk celery chopped

Equipment

  • Slow Cooker
  • large skillet

Method
 

  1. Season your chuck roast generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the roast on all sides until browned, about 4 minutes per side. This step locks in flavor!
  2. Place the seared roast in your slow cooker. Sprinkle the dry onion soup mix over the top.
  3. Pour in the water, then add the chopped carrots, potatoes, onions, and celery around the roast. They’ll soak up the juices as everything cooks.
  4. Cover and cook on Low for 8 to 10 hours, or until the beef is fall-apart tender. You’ll know it’s done when it practically melts under your fork.
  5. Serve the roast with the vegetables and spoon the savory juices over the top for an incredible meal.

Notes

For the best results, don’t skip searing the meat before slow cooking—this locks in flavor and enhances the dish. Use a marbled chuck roast for optimal tenderness, and feel free to customize the vegetables by adding parsnips, turnips, or sweet potatoes. Leftovers can be shredded for sandwiches or soups for an easy second meal!