Pot Roast Slow Cooker

Begin by seasoning the beef chuck roast all over with salt, pepper, garlic powder, and onion powder.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned roast in the skillet and sear it on all sides until a nice brown crust forms, usually about 4-5 minutes per side. Remove the roast and set it aside.

In the same skillet, add the chopped onions and minced garlic. Sauté for 2-3 minutes, or until the onions begin to soften.

Pour the beef broth into the skillet to deglaze, scraping up any brown bits from the bottom. Stir in Worcestershire sauce and fresh thyme, combining well.

In your slow cooker, add the carrots, potatoes, and bay leaves at the bottom. Place the seared roast on top of the vegetables.

Pour the deglazed broth mixture from the skillet over the roast in the slow cooker.

Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.

Once cooked, remove the roast and vegetables from the slow cooker, and let the roast rest for a few minutes before slicing or shredding.

Optional: For a thicker gravy, you can strain the liquid from the slow cooker into a saucepan and bring it to a simmer. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this mixture into the simmering liquid until thickened.

Serve the pot roast with the vegetables and pour over some gravy, if desired.