Description
A hearty and tender slow cooker pot roast made with beef, vegetables, and savory herbs, perfect for a comforting family dinner.
Ingredients
Units
Scale
- 3 lb chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season the chuck roast with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Place the chopped onions, garlic, carrots, and potatoes in the slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, mix beef broth, Worcestershire sauce, thyme, and rosemary. Pour over the roast.
- Add the bay leaf to the slow cooker.
- Cover and cook on low for 8-10 hours or until the meat is tender and falls apart easily.
- Remove the bay leaf before serving. Serve hot with the vegetables and pan juices.
Notes
- You can thicken the juices into a gravy using cornstarch and water slurry.
- For extra flavor, add a splash of red wine to the broth mix.
- Leftovers make great sandwiches or can be used in soups.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg