Slow-Cooked Pot Roast

Chad Montano

by | Updated: December 7th, 2018 | Read time: 1 minute

As far as your taste buds are concerned, slow and steady wins this race. This slow-cooked chuck roast spends all day stewing in a flavorful broth, resulting in a tender, fall-apart pot roast that’ll feed the whole family. Prep the ingredients, let your slow cooker do the work and come home to a warm and hearty dinner. Not sure how to use a slow cooker? Check out our article here and learn 12 tips for prepping slow cooker recipes perfectly.

Bowl of Pot Roast With Onion, Potatoes, Carrots and Thyme on Wood | Vitacost Blog

3 to 4 lb. boneless chuck roast
1 lb. baby carrots
2 lbs. baby potatoes
2 cloves garlic, minced
1 yellow onion, chopped
2 cups chicken broth
2 Tbsp. olive oil
1 tsp. balsamic vinegar
2 sprigs thyme


  1. Using paper towel, pat meat to remove excess moisture. Season with salt and pepper. 
  2. In skillet over medium-high heat, brown roast in oil for 2 minutes on each side. Transfer to slow cooker.
  3. In same skillet, cook onion for 2 minutes. Add garlic and few thyme leaves and cook for 1 minute. Mix in balsamic vinegar then add mixture to slow cooker.
  4. In slow cooker, combine carrots, potatoes, chicken broth, sprig of thyme, salt and pepper. Cover with lid and cook on LOW for 8 hours.