Slow Cooker Pot Roast with Vegetables

Ingredients:

3–4 lbs beef chuck roast

2 tbsp olive oil

Salt and pepper to taste

1 large onion, sliced

4 garlic cloves, minced

4 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 lb baby potatoes, halved

1 lb baby carrots

2 tbsp fresh parsley, chopped (for garnish)

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Instructions:

Prepare the Beef:

Season the chuck roast generously with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side).

Assemble in Slow Cooker:

Place the seared roast in the slow cooker.

Add sliced onion and minced garlic on top.

In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the roast.

Add Vegetables:

Add baby potatoes and carrots around the roast.

Cook:

Cover and cook on low for 8–10 hours (or on high for 4–5 hours) until the meat is tender and falls apart easily.

Shred and Serve:

Remove the roast and shred it using two forks. Return the meat to the slow cooker and mix with the vegetables and sauce.

Garnish:

Sprinkle fresh parsley on top and serve hot.

Enjoy this comforting and hearty dish with crusty bread or over rice!

#PotRoast #ComfortFood