Slow Cooker Pot Roast

Instructions

1. Season the roast. Pat beef dry and season generously with salt and pepper on all sides.

2. Sear. Heat oil in a large skillet over high heat. Sear roast on all sides until deeply browned—about 3-4 minutes per side. This step is crucial for flavour.

3. Add to slow cooker. Place roast in slow cooker. Add broth, garlic, rosemary, thyme, and bay leaf. Tuck vegetables around the meat if using.

4. Cook low and slow. Cover and cook on LOW for 8-10 hours, or HIGH for 4-5 hours. The meat should shred easily with a fork.

5. Rest and serve. Let rest 10 minutes before slicing or shredding. Spoon cooking liquid over the meat.

Keys to a Great Pot Roast

• Sear first — Never skip this step, it builds deep flavour
• Low and slow — Low setting produces more tender meat
• Chuck roast — The best cut, with perfect fat marbling
• Don’t peek — Every time you open the lid, you add 30 minutes

Make It Carnivore

Skip the vegetables entirely. The meat and its juices are all you need.

Notes

• Leftovers shred beautifully for tacos or bowls
• The cooking liquid makes excellent gravy
• Freezes well for up to 3 months
• Also works in a Dutch oven at 150°C (300°F) for 3-4 hours