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Classic Beef Pot Roast with Carrots and Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 lb boneless beef chuck roast
  • 1 lb baby carrots
  • 1.5 lb baby potatoes
  • 1 cup beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 packet onion soup mix
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chuck roast in the bottom of the slow cooker.
  • Add the baby carrots and baby potatoes around the roast.
  • Pour the beef broth and Worcestershire sauce over the meat and vegetables.
  • Sprinkle the onion soup mix, dried thyme, and black pepper evenly across the top.
  • Cover and cook on low for 8 hours until the beef pulls apart easily with a fork.
  • Shred the beef gently in the cooker and stir it with the vegetables and juices before serving.

Notes

If the juices seem thin after cooking, remove the lid for the last 30 minutes to let some liquid evaporate. Leftovers reheat well the next day with a splash of extra broth to keep the meat moist. You can swap the thyme for rosemary if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker