Description
A hearty and flavorful slow cooker pot roast recipe that is simple to prepare.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, chopped
- 4 carrots, cut into large chunks
- 4 potatoes, cut into quarters
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 bay leaf
Instructions
- In a skillet, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the meat on all sides for about 3-4 minutes until browned.
- While the meat is searing, chop the onion, carrots, and potatoes into large chunks.
- Place the chopped vegetables in the bottom of the slow cooker. Add the minced garlic on top.
- Transfer the seared beef roast to the slow cooker, placing it on top of the vegetables.
- In a bowl, combine the beef broth, Worcestershire sauce, thyme, and bay leaf. Pour this mixture over the roast and vegetables.
- Cover the slow cooker and set it to low for 8 hours or high for 4 hours.
- About 30 minutes before serving, check the roast for tenderness. It should easily shred with a fork.
- Once cooked, remove the roast from the slow cooker and let it rest for about 15 minutes before slicing.
- If desired, use the remaining liquid in the slow cooker to make gravy by whisking in a mixture of cornstarch and water over medium heat until thickened.
- Slice the roast and serve it with the vegetables and gravy.
Notes
- Use fresh herbs for better flavor.
- Adjust seasoning according to taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg