Johnson's Slow-Cooked Beef Pot Roast
A tender, fall-off-the-bone beef roast simmered with root vegetables and herbs in a slow cooker for deep, savory flavors. This american-inspired slow cooker ready in about 505 minutes pairs beef chuck roast, large, cut into wedges onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lb beef chuck roast
- 4 medium, peeled and cut into 1-inch chunks carrots
- 4 medium, peeled and cut into 1-inch chunks potatoes
- 1 large, cut into wedges onion
- 4 cloves, minced garlic
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 3 lb beef chuck roast with salt and pepper, then sear for 4 minutes per side until deeply browned.
- Step 2: Transfer seared roast to a slow cooker. Add 4 medium peeled and chopped carrots, 4 medium peeled and chopped potatoes, 1 large wedged onion, and 4 minced garlic cloves.
- Step 3: Whisk together 1 cup beef broth, 2 tbsp soy sauce, 1 tsp dried thyme, and 1/2 tsp dried rosemary in a bowl. Pour over the vegetables and roast.
- Step 4: Cover and cook on LOW for 8 hours, until the beef is fork-tender and vegetables are cooked through.
- Step 5: Carefully remove roast and slice against the grain. Discard any excess fat from the cooking liquid, then return the sliced meat to the pot.
- Step 6: Simmer uncovered on HIGH for 20 minutes to thicken the sauce slightly, stirring occasionally until the liquid coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Slow-Cooked Beef Pot Roast take to make?
Total time is about 505 minutes (25 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Slow-Cooked Beef Pot Roast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Johnson's Slow-Cooked Beef Pot Roast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Slow-Cooked Beef Pot Roast for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Johnson's Slow-Cooked Beef Pot Roast?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
