Okay, listen up—this pot roast is next-level comfort food. It’s fall-apart tender, packed with flavor, and the potatoes & carrots soak up all that juicy goodness. Plus, the slow cooker does most of the work, so you barely have to do anything. Lazy cooking? Yes, please.

Let’s gooo!

Why You’ll Love This Pot Roast

✔ Super tender – It literally melts in your mouth.
✔ One-pot magic – Meat + veggies cook together = easy cleanup.
✔ Smells AMAZING – Your whole house is gonna smell like a fancy restaurant.
✔ Perfect for leftovers – It’s even better the next day!

What You Need

For the Roast:

3-4 lbs chuck roast (the fattier, the better)
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (for extra yum)
2 tbsp olive oil (for searing)

For the Juicy Goodness:

1 onion, sliced
4 cloves garlic, minced
4 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar (trust me, it’s the secret weapon)
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf

For the Veggies:

4 large carrots, cut into chunks
6 baby potatoes (or 3 big ones, cut up)
2 celery stalks, chopped

How to Make It

Step 1: Sear the Meat (Flavor Boost!)

Heat up olive oil in a big pan. Season your roast with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear it on all sides until golden brown. This locks in flavor, so don’t skip it!

Step 2: Slow Cooker Time

Step 3: Veggies Join the Party

Throw the roast into your slow cooker. Add the onions, garlic, beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, thyme, rosemary, and bay leaf. Stir it a little so everything gets happy together.

Toss in the carrots, potatoes, and celery. Make sure they’re kinda tucked around the meat so they soak up all the good flavors.

Step 4: Let It Cook & Get Cozy

Cover and cook on LOW for 8-10 hours (best for fall-apart tenderness) or HIGH for 4-5 hours (if you’re impatient).

Step 5: Shred & Serve

Once it’s done, take out the roast and shred it with two forks. It should basically fall apart on its own. Remove the bay leaf, then stir everything up. Serve it hot with some of that amazing sauce drizzled over the top.

Pro Tips for the BEST Pot Roast

✔ Brown the meat first – It’s the key to deep, rich flavor.
✔ Use a fatty cut – Chuck roast is the GOAT for pot roast.
✔ Let it cook low & slow – More time = more flavor & tenderness.
✔ Thicken the gravy – Mix 1 tbsp cornstarch with 2 tbsp water and stir it in at the end if you want a thicker sauce.

What to Serve with Pot Roast

Crusty bread – To soak up all the juices!
Mashed potatoes – If you want extra carbs (no judgment).
Side salad – Balance out the richness.
Rice – Sounds weird, but it slaps with pot roast.

Time to Feast!

That’s it! This pot roast is SO easy, ridiculously delicious, and makes your kitchen smell like a dream. Perfect for cozy dinners, meal prep, or impressing your fam with your cooking skills.

Try it out & let me know how it turned out!