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Slow Cooker Beef Pot Roast


  • 3-4 pounds beef chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 4 carrots, peeled and cut into chunks
  • 4 potatoes, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf


  1. Season the beef chuck roast generously with salt and pepper on all sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This step helps to lock in the flavours and juices.
  3. Transfer the seared roast to a slow cooker.
  4. In the same skillet, add the sliced onion and minced garlic. Sauté for about 5 minutes, until the onion is softened and lightly browned.
  5. Add the sautéed onion and garlic to the slow cooker, along with the carrots, potatoes, and celery.
  6. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and bay leaf. Pour the mixture over the roast and vegetables in the slow cooker.
  7. Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the beef is tender and easily shreds with a fork.
  8. Once cooked, remove the bay leaf from the slow cooker. Carefully transfer the roast to a cutting board and let it rest for a few minutes.
  9. Slice or shred the beef, then return it to the slow cooker with the vegetables and juices. Stir everything together to combine.
  10. Serve the Slow Cooker Beef Pot Roast hot, with the vegetables and juices spooned over the top.