Description
A hearty and tender pot roast cooked in a slow cooker along with flavorful vegetables and savory broth, perfect for busy days.
Ingredients
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the roast with salt and pepper on all sides.
- Heat a skillet and sear the roast for 2–3 minutes on each side until browned.
- Add the sliced onion, cut carrots, and quartered potatoes into the slow cooker.
- Stir in the minced garlic, thyme, bay leaf, and Worcestershire sauce.
- Place the seared roast on top of the vegetables in the slow cooker.
- Pour the beef broth around the sides of the roast.
- Cover and cook on low for 480 minutes or on high for 240–300 minutes.
- Before serving, remove the bay leaf and let the roast rest for 10 minutes before slicing.
Notes
For thicker gravy, mix a little cornstarch with water and stir it in during the last hour of cooking.