Pioneer Woman Slow Cooker Pot Roast

This delicious Pioneer Woman Slow Cooker Pot Roast is a comforting, easy-to-make meal perfect for busy days. With tender beef, hearty vegetables, and a flavorful sauce, it’s a family favorite. Made with simple, common ingredients, this recipe lets your slow cooker do the work, delivering a melt-in-your-mouth dinner that’s sure to impress!

Ingredients Needed

For the Roast

• 1 whole boneless chuck roast (4–5 pounds)
• 5 teaspoons kosher salt, divided
• 2 1/2 teaspoons black pepper, divided
• 4 tablespoons olive oil, divided

For the Sauce

• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 teaspoons Worcestershire sauce

For the Aromatics

• 6 thyme sprigs
• 3 rosemary sprigs
• 6 garlic cloves

For the Vegetables

• 1 yellow onion, cut into 1-inch wedges
• 1 pound baby yellow potatoes, halved if large
• 3 large carrots, peeled and cut into 1-inch pieces

How To Make Slow Cooker Pot Roast

1. Season the chuck roast: Sprinkle the roast evenly with 4 teaspoons of kosher salt and 2 teaspoons of black pepper.
2. Sear the roast: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 12–16 minutes. Transfer the roast to a 6 1/2-quart slow cooker.
3. Make the sauce: Reduce the skillet heat to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Pour in the beef broth and stir to loosen the browned bits and dissolve the paste, about 1 minute. Pour this mixture over the roast in the slow cooker, then add Worcestershire sauce, thyme sprigs, rosemary sprigs, and garlic cloves.
4. Prep the vegetables: In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
5. Add vegetables to the slow cooker: Place the seasoned vegetables around and on top of the roast in the slow cooker.
6. Cook the pot roast: Cover the slow cooker and cook on high for 6–8 hours or on low for 8–10 hours, until the roast is fork-tender.
7. Serve: Slice or shred the roast and serve with the cooked vegetables. Drizzle with the flavorful sauce from the slow cooker.

Recipe Tips

• Brown the Roast First: Sear the roast on all sides to seal in the flavor before putting it in the slow cooker.
• Use Fresh Herbs: Fresh thyme and rosemary make the dish smell and taste amazing.
• Cut Veggies the Same Size: Make sure the potatoes and carrots are the same size so they cook evenly.
• Scrape the Pan for Flavor: After browning the roast, stir the broth into the pan to get the tasty bits for the sauce.
• Cook on Low for Better Results: If you have time, cook on low for 8–10 hours to make the meat super tender.

How To Store & Reheat Leftovers

• Refrigerate: Cool the leftovers slow cooker pot roast to room temperature. Put it in a sealed container and store it in the fridge for 3 to 4 days.
• Freeze: Cool  leftovers slow cooker pot roast first. Place it in a freezer bag or container, seal tightly, and freeze for up to 3 months. Thaw it in the fridge overnight before warming it up.
• Reheating: To reheat, warm leftovers slow cooker pot roast in a covered dish in the oven at 350°F for 20 minutes, or heat on the stove over low heat with a splash of broth for 10 minutes to keep the meat moist.

Nutrition Facts

Serving Size: 1 of 10 servings

• Calories: 303
• Total Fat: 19 g
• Saturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 63 mg
• Sodium: 498 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Sugars: 3 g
• Protein: 20 g

More Pioneer Woman Recipes:

• Pioneer Woman Pot Roast
• Pioneer Woman Pot Roast With Pepperoncini
• Pioneer Woman Italian Pot Roast Recipe
• Pioneer Woman Crock Pot Brisket Recipe
• Pioneer Woman Beef Rump Roast