The Secret To Locking Moisture Into a Slow Cooker Pot Roast

We love a slow cooked dinner around here. Perfect for cooler days and weekend dinners, a nice beef roast and veggies cooked low and slow fills our house with wonderful aromas and gets everyone hungry for dinner. As much as we love our slow cooker, we also have a great love for our Dutch oven, and one meal we can’t go wrong with is a roast.

This Dutch oven dinner calls for beef chuck roast. We sear it on all sides to lock in moisture and develop flavor, which we usually do right in the pot, but we’ve also tried searing on a grill pan, which adds those beautiful grill marks to the meat. This meal is great with potatoes, carrots or other vegetables we have on hand, but we make sure to add them only in the last 1 hour and 45 minutes of cooking, so they don’t get too soft. We like to serve this roast with warm rolls and butter for a homey, and leftovers make a great sandwich for work or school the next day.


  • 4 pound beef chuck roast
  • 2 pounds fingerling potatoes
  • 2 cups beef broth
  • 1 medium yellow onion, chopped
  • 1 tablespoon fresh rosemary leaves, minced
  • 2 tablespoons fresh thyme leaves, chopped
  • 3 medium garlic cloves, minced
  • 3 medium green onions, thinly sliced
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive or vegetable oil, divided


Preheat oven to 275°F.
Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add yellow onions and sauté until they begin to soften. Add garlic and cook until fragrant, about 3 minutes. Transfer to a plate.
Add 1 tablespoon oil to pan. Raise heat to high and sear chuck roast on all sides. Transfer to plate.
Deglaze Dutch oven with beef broth and Worcestershire sauce, making sure to scrape up any browned bits for added flavor.
Remove from heat and return roast, onions and garlic to pot. Add rosemary, thyme, salt and pepper.
Cover and bake on center oven rack for 2 hour 15 minutes. Add potatoes and bake an additional 1 hour 45 minutes or until veggies are tender. Rest chuck roast 5 minutes before slicing and sprinkle with green onions for garnish.