If you’ve ever had a Thanksgiving at your house, and hosted out-of-town guests as well, you know that you not only need to do meal planning for Turkey Day, but you also need to do meal planning for the other days that you have friends and family over. Enter Slow Cooker Beef Pot Roast.

The holidays are for celebrating with your loved ones, not hanging out over the stove. That is where this dish comes in mighty handy. Slow Cooker Beef Pot Roast is a comforting, hearty, crowd pleaser and you don’t have to spend much time cooking at all.

Technically, you don’t need to brown the meat even, but I like to because it adds a richness and depth to the dish. Whenever I use the slow cooker, I usually brown the meat first.

While the meat is browning, chop and add the veggies to the slow cooker.

Then add the seared meat. Place it right over the veggies, just like that.

Then, pour the broth over.

Let it cook for 4 hours on high, and you have a fantastic, easy dish. You can do this prep in the afternoon, and by dinnertime it will be ready.

If you want to do this first thing in the morning, you can set the slow cooker to low and cook for 8 hours.

Variations

One of the things I like about this dish is that you can add greens of your choice to the slow cooker right before serving. I like to add spinach because it wilts fairly quickly. I put about two handfuls in the slow cooker about 10 minutes before serving.

You can alter this recipe with pork if you don’t eat beef.

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Slow Cooker Pot Roast

Easy comfort food---crock pot beef pot roast is easy and delicious...a perfect meal for a hectic week night. Made with carrots, potatoes, and spinach.

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Course: Main Course

Cuisine: American

Keyword: pot roast, slow cooker

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings:

Ingredients

4-5 pound chuck roast
2 tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp coarse ground black pepper
1 tsp dried thyme
1 pound carrots peeled and cut into 2" chunks
2 pounds Yukon gold potatoes peeled and cut into large chunks
3 cloves garlic minced
2 cups beef broth
2 tbsp corn starch
2 tbsp water
minced Italian parsley (optional) to garnish

Instructions

Heat a skillet over medium-high heat and add the olive oil.
Season the chuck roast with kosher salt, pepper, and thyme, then place on the skillet to brown deeply, for 4-5 minutes on each side.
Meanwhile, in slow cooker add the carrots, potatoes, and garlic.
Lay the beef on top, then add the broth. Cover and cook on low for 8-10 hours or high for 4-6 hours.
When done cooking, remove the food to a serving platter. In a small bowl, mix the corn starch and water together then add to the drippings in the crock pot to thicken into a gravy.
When ready to serve, plate the pot roast and veggies and pour the gravy over the food. Garnish with parsley.

Notes

The beef broth should have sodium in it, so be careful about adding extra salt to the dish, or omit using it (to seasoning the meat when you brown it on the skillet) if that is a concern.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.

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