Description
A hearty and comforting pot roast that cooks effortlessly in a slow cooker, delivering tender, flavorful meat with a savory blend of vegetables.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it until browned on all sides.
- Transfer the roast to a slow cooker. Add the chopped onions, minced garlic, sliced carrots, and diced potatoes around the roast.
- In a bowl, mix together beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender.
- Remove the roast and vegetables, let them rest for a few minutes, then slice the roast and serve with the vegetables.
Notes
For maximum tenderness, use low heat for a longer time rather than rushing on high. Searing the meat is essential for flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg