Classic Slow Cooker Pot Roast

1Ingredients

• 2.5 poundsBeef Chuck Roast
• 1.5 poundsRusset or Red Potatoes, quartered
• 1 poundCarrots, peeled and cut into 2-inch pieces
• 1 largeLarge Yellow Onion, roughly chopped
• 2 cupsBeef Broth
• 1 packetDry Onion Soup Mix
• 2 clovesGarlic, minced
• 1 teaspoonSalt
• 0.5 teaspoonBlack Pepper
• 1 tablespoonOlive Oil

2Instructions

1. 1

   Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the seasoned roast for 3-4 minutes per side until beautifully browned. This step is optional but significantly enhances the flavor.

   ⏱ 15 min
2. 2

   Place the chopped potatoes, carrots, and onion evenly into the bottom of a 6-quart (or larger) slow cooker.

   ⏱ 3 min
3. 3

   Carefully transfer the seared beef roast on top of the vegetables in the slow cooker.

   ⏱ 1 min
4. 4

   In a small bowl, whisk together the beef broth, dry onion soup mix, and minced garlic until well combined.

   ⏱ 1 min
5. 5

   Pour the broth mixture evenly over the beef and vegetables in the slow cooker. Cover with the lid and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beef is incredibly tender and easily shreds with a fork.

   ⏱ 480 min
6. 6

   Once cooked, carefully remove the roast from the slow cooker and transfer it to a cutting board. Using two forks, shred the beef into desired pieces. Serve the shredded beef with the tender vegetables and the flavorful pan juices from the slow cooker.

   ⏱ 10 min