Description
A comforting and flavorful pot roast that cooks in a slow cooker, perfect for family dinners.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 4 large carrots, chopped
- 3 medium potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned.
- Chop the carrots, potatoes, and onions. Mince the garlic.
- Place the chopped vegetables at the bottom of the slow cooker. Lay the seared roast on top.
- In a bowl, combine beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the roast.
- Place the bay leaf in the pot.
- Cover the crock pot and set it to low for 480 minutes or high for 240 minutes.
- After the cooking time, check the roast. It should be fork-tender.
- Carefully remove the roast and let it rest for about 10 minutes before slicing.
- Slice the roast against the grain before serving.
Notes
Optionally, remove broth and thicken with cornstarch for gravy. For a richer flavor, add red wine to the broth mixture.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg