Begin by preparing your vegetables to ensure even cooking in the Ultimate Slow Cooker Pot Roast. Slice the onions thinly, chop the carrots into larger pieces to maintain their texture, and mince the garlic. Don’t forget to gather your fresh herbs as well; this preparation will set the stage for an aromatic dish.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, sear the beef chuck roast for about 5-7 minutes, turning until each side is golden brown. This browning process enhances the flavor of the pot roast, creating a delicious crust that locks in juices for that tender, mouthwatering outcome.

Place the seared roast in the slow cooker. Pour in the beef broth and add the sliced onions, chopped carrots, minced garlic, and your chosen herbs. Drizzle Worcestershire sauce over the top, followed by a sprinkle of salt and pepper.

Cover the slow cooker and set it on low heat for 8 hours, or on high for 4 hours. As it cooks, the meat will gradually become fork-tender, while the vegetables soak up the flavorful broth.

Once your Ultimate Slow Cooker Pot Roast has finished cooking, carefully remove the roast from the slow cooker. Let it rest on a cutting board for 10-15 minutes before slicing.

Slice the roast into thick pieces and plate them up, drizzling some of the rich cooking juices over the top for added flavor. Serve with the tender vegetables alongside.