It's easy to make the most tender and delicious pot roast in the crock pot, without searing first! This slow cooker recipe features beef roast, potatoes, carrots, onion, and our secret ingredient for incredible flavor.
Set out a large 6-8 quart electric slow cooker. Lay 4 strips of bacon across the bottom of the crock. Cut the beef roast into 3 to 4 large pieces and place them over the bacon.
Prep the vegetables: Peel and slice the onion into large wedges. Peel the carrots and cut into 2-3 inch segments. Peel and smash the garlic cloves.
Arrange the carrots, potatoes, onion wedges, garlic cloves, thyme sprigs, rosemary sprigs, and bay leaves around the beef chuck roast. Pack them in if needed.
Sprinkle a generous teaspoon of salt over the top and ½ teaspoon of black pepper. Add the beef base to the pot crock. Then pour in the water and Worcestershire sauce. Cover and set on high for 7 to 9 hours, or on low for 11 to 14 hours.
The fact that the crock will be so full means this recipe will take a long time to cook. If you happen to be around at the 3 to 4 hour mark, gently turn the vegetables so that those on top have a chance to cook down in the juices.
Once the beef is fork-tender and easy to shred, it's ready to serve.
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Notes
Let the meat and veggies cool completely before transferring to an airtight container. Keep leftover pot roast in the fridge for up to 4 days.