Description
A tender and flavorful pot roast cooked slowly to perfection, served with hearty vegetables.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Sear the roast in the skillet for about 4-5 minutes on each side until browned.
- Place the chopped onion, carrots, and potatoes in the bottom of the slow cooker.
- Transfer the seared roast to the slow cooker on top of the vegetables.
- Pour the beef broth and Worcestershire sauce over the roast and add the bay leaf.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
- Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing or shredding.
- Serve the pot roast with the vegetables and some of the broth spooned over the top.
Notes
- For a richer flavor, add a splash of red wine to the broth before cooking.
- If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the broth during the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on low or 4-5 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg