Slow Cooker Southern Pot Roast

This Slow Cooker Southern Pot Roast features tender grassfed beef and savory veggies cooked low and slow in a simple and flavorful gravy.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 262kcal

Author Amee

Equipment

slow cooker

Ingredients

1 tbsp olive oil
3 lb grassfed chuck roast or regular chuck roast *see FAQ for other beef roast cut recommendations
3-4 cloves of garlic peeled and smashed
5 carrots peeled and cut into thirds (you want large chunks so they don't overcook)
1 sweet onion sliced into 8 wedges
½ cup beef broth *you can do 1/4 cup of beef broth and 1/4 cup of red wine
1 tsp Better Than Bouillon Roasted Beef Base don't skip! It adds great flavor.
10.5 oz can cream of mushroom soup I use Pacific Foods organic cream of mushroom soup
1 tbsp Worcestershire sauce
1 pint fresh sliced mushrooms optional
1-2 tsp garlic salt adjust salt to taste preference- I add 2 tsp
1 tsp fresh ground black pepper
3-4 sprigs of fresh thyme

Instructions

Heat oil in a skillet. Meanwhile, make two small slits on the top of the roast. Place the roast in the skillet and sear it on all sides.
Transfer the roast to the slow cooker, place the garlic cloves inside the slits, and season with garlic salt and pepper. Arrange the carrots and onions around the sides and top with mushrooms.
Mix beef broth, boullion, cream of mushroom soup, and Worcestershire sauce with a whisk.
Pour over roast and top with sprigs of thyme.
Cook 8 hours on Low or 4 hours on High and then switch to 1 hour on Low. Roast is done when it shreds easily with a fork.

Notes

I recommend cooking this roast low and slow for 8 hours to get it nice and tender, but if you are short on time it is fine to cook it on High for 4 hours and then turn it down to low for one more hour to finish cooking. I've done it both ways with great results.

Season generously. At a minimum, you should season the roast well with coarse salt and black pepper, but feel free to experiment with dried herbs like thyme, rosemary, or your favorite steak seasoning blends. I love the McCormick Montreal Steak seasoning on pot roast.

Don’t skip the sear! Technically, you can get away with skipping searing the roast before slow-cooking. But doing so creates a flavorful crust that locks in the beefy juices, enhancing the overall flavor of the finished dish.

Rest before shredding. When the roast is finished, turn off the slow cooker and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and juicy roast.

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