Pot Roast Recipe
Slow cooked, hand shredded beef with mozzarella and smothered in our delicious beef gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roast
Season the beef chuck roast with salt and black pepper on all sides.
- 2
Sear the Meat
In a large skillet, heat some oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer to a slow cooker.
- 3
Add Vegetables and Seasonings
In the slow cooker, add chopped onion, carrots, celery, minced garlic, bay leaves, dried thyme, and beef broth. Make sure the vegetables are surrounding the meat.
- 4
Slow Cook
Cover and cook on low for 8-10 hours or until the meat is tender and easily shreds with a fork.
- 5
Shred the Meat
Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix with the juices.
- 6
Serve
Serve the shredded pot roast topped with mozzarella cheese and smothered in beef gravy.