Description
A hearty and flavorful slow cooker pot roast that results in tender meat and perfectly cooked vegetables.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chuck roast generously with salt and black pepper. Sear roast for 3-4 minutes per side until well-browned.
- Transfer seared roast to slow cooker.
- In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant.
- Add beef broth and Worcestershire sauce to skillet. Stir well, scraping up browned bits from bottom. Add thyme and rosemary to broth mixture.
- Pour seasoned broth over roast in slow cooker.
- Arrange carrots and potatoes around roast, ensuring vegetables are submerged in cooking liquid.
- Cover and cook on low 8-10 hours or high 4-5 hours, until roast is fork-tender and vegetables are cooked through.
- Remove roast and vegetables from slow cooker. Let roast rest briefly before slicing.
- Serve roast and vegetables with cooking liquid as gravy.
Notes
- Let the roast rest for a few minutes before slicing to retain juices.
- This recipe can be adjusted with different vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on low or 4-5 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg