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Slow-Cooker Pot Roast



  • 3 1/2 pound chuck roast
  • 1 large onion
  • 10 cloves of garlic
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 10 ounces beer
  • 1/2 cup beef stock
  • Dash of Worcestershire sauce
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon granulated onion
  • 1/2 cup flour
  • 3 tablespoons vegetable oil
  • Salt and pepper, to taste

Chef notes

For our make-ahead Monday series, try this slow-cooker pot roast. It's easy to make, and can be transformed into many other yummy dishes. Start cooking when you leave for work, and when you get home, you have a hearty dinner waiting. 

Pro tip: Flour and brown your meat always! Even if you're cooking a roast (or chicken or any other type of meat) in the slow-cooker, take the time to season it and sear it well in a hot skillet first. This adds flavor, texture and color to your finished dish. 



 Add the oil to a large skillet and let it get nice and hot.


Season the roast well with salt and pepper, dredge it in the flour and sear it on all sides in the hot oil until golden brown and crispy.


Place the roast in the pot of your slow-cooker, add all the remaining ingredients on top and set your slow cooker according to the manufacturer's instructions but basically plan for about 8 hours on low and 4 hours on high.


Shred the beef and serve it over mashed potatoes. Reserve the broth and any leftovers to reuse with other dishes.