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Classic Beef Pot Roast with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2.5 lb beef chuck roast
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 large onion, quartered
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the chuck roast on all sides with the salt and black pepper. Set it aside while you prepare the vegetables.
  • Place the carrots, potatoes, parsnips, and onion in the bottom of the slow cooker. Sprinkle the minced garlic, thyme, and rosemary over the vegetables.
  • Set the seasoned roast on top of the vegetables. Stir the Worcestershire sauce into the beef broth, then pour the mixture around the sides of the roast.
  • Cover the slow cooker and cook on low for 8 hours. The beef should be fork-tender and the vegetables soft when done.
  • Remove the roast and vegetables to a serving platter. If desired, skim fat from the remaining liquid and serve it as a simple gravy alongside the meal.

Notes

For the best texture, cut the root vegetables into similar-sized chunks so they cook evenly. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth to keep the meat moist. If you prefer a thicker gravy, whisk a cornstarch slurry into the hot cooking liquid after removing the meat.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board