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

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 3 lb beef chuck roast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 carrots, cut into 2-inch pieces
  • 4 medium potatoes, quartered
  • 2 parsnips, cut into chunks
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions
 

  • Pat the chuck roast dry and season it evenly on all sides with the salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat and sear the roast for 3 to 4 minutes per side until browned.
  • Place the carrots, potatoes, parsnips, and onion in the bottom of the slow cooker.
  • Set the seared roast on top of the vegetables and sprinkle the minced garlic over everything.
  • Stir together the beef broth, Worcestershire sauce, thyme, and rosemary, then pour the mixture over the roast and vegetables.
  • Cover and cook on low for 8 hours until the beef pulls apart easily with a fork.
  • Remove the roast, slice or shred it, and serve with the cooked root vegetables and some of the broth spooned over the top.

Notes

For firmer vegetables, add the potatoes and parsnips during the last four hours of cooking. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce, and the flavors continue to deepen overnight in the refrigerator.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet