Description
Slow Cooker Pot Roast
Ingredients
3-4 lbs beef chuck roast
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, cut into chunks
4 medium potatoes, cut into chunks
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped (for garnish)
Directions
Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned (about 4-5 minutes per side). Transfer to the slow cooker.
Add Veggies: Layer the onions, garlic, carrots, and potatoes around the roast.
Prepare the Broth: In a bowl, mix beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the roast and vegetables.
Cook: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the roast is tender and easily falls apart.
Serve: Discard the bay leaf. Shred the roast and serve with vegetables, spooning the flavorful broth over the top. Garnish with fresh parsley if desired.
Prep Time: 15 minutes
Cook Time: 8-10 hours
Total Time: 10 hours 15 minutes
Servings: 6-8
Calories: ~400 kcal per serving
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