Description
A comforting pot roast that simmers to perfection in a slow cooker, featuring tender meat and flavorful vegetables.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the roast with salt and pepper on all sides.
- In a hot skillet, sear the roast for 2–3 minutes per side until it’s nicely browned.
- Place the sliced onion, carrots, and quartered potatoes into the slow cooker.
- Add the minced garlic, dried thyme, bay leaf, and Worcestershire sauce to the vegetables.
- Lay the seared roast on top of the vegetables.
- Pour in the beef broth around the sides of the roast.
- Cover and cook on low for 480 minutes (8 hours) or on high for 240–300 minutes (4–5 hours).
- Remove the bay leaf before serving. Let the roast rest for 10 minutes before slicing.
Notes
For different flavor profiles, consider adding herbs like rosemary or fresh parsley. If using leftovers, warm them gently with a splash of beef broth.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pot roast, slow cooker, comfort food, family dinner, beef recipe