Description
A hearty and comforting slow cooker pot roast cooked with tender vegetables.
Ingredients
Scale
- 3-4 lb beef chuck roast
- 1 lb potatoes, cut into chunks
- 2 large onions, quartered
- 4 carrots, cut into chunks
- 1 cup beef broth
- 1/4 cup Worcestershire sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Pat the beef roast dry and season with salt, pepper, thyme, and rosemary.
- Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
- Place the seared roast in the slow cooker.
- Add the potatoes, onions, and carrots around the roast.
- In a small bowl, whisk together beef broth and Worcestershire sauce. Pour over the roast and vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
- Remove roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
- Serve the sliced roast with the cooked vegetables and cooking liquid.
Notes
- For thicker gravy, remove the liquid from the slow cooker and simmer on the stovetop until reduced.
- You can add other vegetables like celery or parsnips.
- Ensure vegetables are cut into similar sizes for even cooking.
- Prep Time: 20 minutes
- Cook Time: 4-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 oz)
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg