Classic Beef Pot Roast with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2.5 lb beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium Yukon gold potatoes, quartered
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Instructions
- Season the beef chuck roast evenly with salt and black pepper on all sides.
- Arrange the quartered potatoes, carrot pieces, and sliced onion in an even layer at the bottom of the slow cooker.
- Place the seasoned roast on top of the vegetables.
- In a small bowl, stir together the minced garlic, beef broth, Worcestershire sauce, and dried thyme.
- Pour the broth mixture over the roast and vegetables.
- Cover and cook on low for 8 hours, until the beef pulls apart easily with a fork.
- Serve the roast sliced or shredded with the potatoes and carrots on the side.
Notes
Cut the vegetables into similar sizes so they finish cooking at the same time as the beef. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. If the broth tastes mild at the end, stir in an extra pinch of salt before serving.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board