Description
A hearty and tender pot roast cooked slowly in a flavorful broth, perfect for a comforting dinner.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots, chopped
- 4 potatoes, diced
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned.
- Place the carrots, potatoes, onion, and garlic in the bottom of the slow cooker.
- Transfer the seared roast on top of the vegetables.
- In a bowl, mix together the beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender and falls apart easily.
- Remove the roast from the slow cooker and let it rest for a few minutes before slicing. Serve with the vegetables and broth.
Notes
- For added flavor, you can add a splash of red wine to the broth mixture.
- Feel free to substitute other root vegetables like parsnips or turnips based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 120
Keywords: slow cooker pot roast, beef pot roast, easy pot roast recipe, comfort food, slow cooked beef