Dinner

Worcestershire Pot Roast Recipe

ByElara Stone February 18, 2026February 18, 2026

Introduction

Worcestershire Pot Roast is a comforting and flavorful meal perfect for any day of the week. Tender beef chuck roast slowly cooked with vegetables and rich seasonings creates a hearty dish that’s sure to satisfy your family and guests.

A close-up image shows several thick layers of cooked beef with rich brown and slightly pink textures, glistening with juices and herbs like thyme and parsley scattered on top. The beef pieces rest in a white pot with visible orange carrot pieces underneath. A pair of pink tongs with gold handles lifts one piece of beef. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. olive oil
3-4 lbs. beef chuck roast
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1 oz. packet au jus mix
¼ cup Worcestershire sauce
6 cloves garlic, chopped
12 oz. bag frozen pearl onions
1 cup baby carrots
1 lb. baby yellow potatoes
½ cup unsalted butter
4-5 sprigs fresh thyme

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Pat the chuck roast dry with paper towels, then season all sides with salt and pepper. Sear the roast for 3-4 minutes per side until it develops a deep brown crust.
Step 2: Arrange the pearl onions, baby carrots, and baby yellow potatoes evenly across the bottom of the slow cooker.
Step 3: Transfer the browned roast on top of the vegetables in the slow cooker.
Step 4: Sprinkle the au jus mix over the roast and drizzle Worcestershire sauce on top.
Step 5: Scatter the chopped garlic around the roast and vegetables.
Step 6: Place the stick of unsalted butter on top of the roast, then lay the thyme sprigs over the butter and vegetables.
Step 7: Cover the slow cooker with its lid and cook on low for 8-10 hours or on high for 5-6 hours, until the roast is tender and easily pulls apart with a fork.
Step 8: Remove and discard the thyme sprigs before serving. Shred the roast and serve alongside the vegetables.

Tips & Variations

For extra flavor, add a splash of red wine or beef broth to the slow cooker before cooking.
Substitute baby potatoes with red or fingerling potatoes for a different texture.
If you prefer a thicker gravy, remove the roast and vegetables and stir a cornstarch slurry into the cooking liquid, then simmer until thickened.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of broth to keep the meat moist.

How to Serve

A white oval dish holds a pot roast with five thick slices of brown, tender meat layered on top. The bottom layer contains small yellow potatoes and whole orange baby carrots, all partially covered in a shiny, rich brown gravy with onions. Fresh green parsley leaves and sprigs of thyme are scattered over the meat and vegetables for a pop of color. The dish is placed on a white marbled surface with a red checkered cloth, two forks, fresh green herbs, a small white bowl of pink salt on a wooden board, and a black pepper grinder around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other slow-cooking cuts like brisket or rump roast work well, but cooking times may vary slightly depending on the size and thickness.

Do I need to brown the roast before slow cooking?

Browning the roast adds a deeper flavor and color, but you can skip this step if you’re short on time. The roast will still be tender after slow cooking.