Description
A classic slow cooker pot roast featuring tender beef, flavorful vegetables, and rich, savory gravy.
Ingredients
- 3 to 4 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 carrots, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
Instructions
- Season the beef chuck roast with salt and pepper, and sear it in olive oil in a large skillet over medium-high heat until browned on all sides.
- Place the seared roast in the slow cooker and arrange the carrots, potatoes, onion, and garlic around the roast.
- Pour the beef broth and Worcestershire sauce over the roast and vegetables, then sprinkle the thyme and add the bay leaves.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the meat becomes tender and easily falls apart.
- Remove the roast and vegetables from the slow cooker, let the roast rest briefly before slicing or shredding, and serve with the remaining juices.
Notes
For a thicker gravy, remove some cooking liquid and whisk in a cornstarch slurry before simmering on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American