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Slow-Cooker Pot Roast

A comforting slow-cooker pot roast made with a well-seared chuck roast and dry onion soup mix, resulting in tender beef infused with rich flavors and easy preparation.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds chuck roast Well-marbled cut for tenderness
  • 2 tablespoons olive oil Or neutral oil with a high smoke point
  • 1 packet dry onion soup mix For flavor enhancement
  • 1 cup water Can substitute with beef broth or wine
  • 3 pieces carrots, chopped Into large pieces
  • 3 pieces potatoes, peeled and cubed Yukon Gold or baby potatoes recommended
  • 1 piece onion, chopped
  • 1 stalk celery, chopped

Method
 

Preparation
  1. Pat the chuck roast dry with paper towels. Generously season all sides with salt and pepper.
  2. Heat olive oil in a heavy skillet over high heat until shimmering.
  3. Sear the roast for 4 minutes on each side to form a golden-brown crust.
  4. Transfer the seared roast to the bottom of the slow cooker.
  5. Sprinkle the dry onion soup mix evenly over the top of the roast.
  6. Pour 1 cup water around the edges of the slow cooker, avoiding the roast.
  7. Layer the chopped carrots, potatoes, onion, and celery over and around the meat.
Cooking
  1. Cover and cook on LOW for 8–10 hours until the meat is very tender and shreds easily with two forks.
Serving
  1. Remove the meat to a cutting board, shred or slice against the grain, then return to the juices or pour the juices over the plated meat.

Notes

Best served over creamy mashed potatoes or buttered egg noodles. Leftovers can be used in sandwiches or tacos. Refrigerate within 2 hours and store in airtight containers for up to 4 days.