Description
A classic, comforting pot roast with tender meat and soft vegetables, effortlessly made in a slow cooker.
Ingredients
Scale
- 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 roast with salt and pepper on all sides.
- In a hot skillet, sear roast for 2–3 minutes per side.
- Place onion, carrots, and potatoes into the slow cooker.
- Add garlic, thyme, bay leaf, and Worcestershire sauce.
- Place seared roast on top of vegetables.
- Pour in beef broth around the sides.
- Cover and cook on low for 480 minutes or high for 240–300 minutes.
- Remove bay leaf before serving. Let rest 10 minutes before slicing.
Notes
Searing the roast well enhances flavor. Ensure all vegetables are cut similarly for even cooking. Avoid lifting the slow cooker lid during cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg