Slow Cooker Pot Roast

This slow cooker pot roast is tender, juicy, and perfect for French dip sandwiches. Simple, clean ingredients and full of flavor.

Course Main Course

Keyword roast, slow cooker roast, french dip sandwiches, beef roast

Prep Time 10

Cook Time 8

Servings

2-4 lb chuck roast
2 T oil of your choice - I prefer refined coconut oil or avocado oil
2 C beef broth - choose one with clean ingredients.
Lori’s simple roast seasoning packet
Optional veggies - if not making sandwiches with the roast an option is to add raw carrots potatoes, and celery, and white or yellow onion to the slow cooker on top of the roast.

Season both sides of the roast. (Use 1 tablespoon seasoning for 2 lbs, 1 tablespoon + 1 teaspoon for 3 lbs, and the whole packet for 4 lbs.)
Heat oil in a large skillet over medium-high. Sear one side of the roast for 2 minutes, then flip and sear the other side for another 2 minutes.
Transfer the roast to your crock pot and pour in the beef broth. Cover and cook for 8–10 hours on low or 4–6 hours on high.
Remove the roast when it’s fork-tender. Place it on a cutting board, remove excess fat and bones, and chop to your desired size. We like it finely chopped for sandwiches.

Double or triple the recipe when serving a crowd—just use a larger slow cooker.
Any cut of beef roast can work—chuck is my favorite for tenderness.
Chop the roast finely for sandwiches or leave it chunky for serving over potatoes or rice.
Don’t skip the sear—it locks in flavor and adds a delicious crust.