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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 lb beef chuck roast
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 carrots, peeled and cut into large chunks
  • 1.5 lb potatoes, cut into large chunks
  • 1 onion, quartered
  • 3 garlic cloves, smashed
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions
 

  • Season the beef chuck roast on all sides with the salt and black pepper.
  • Place the carrot chunks, potato chunks, and quartered onion in the bottom of the slow cooker.
  • Set the seasoned roast on top of the vegetables.
  • Add the smashed garlic, beef broth, Worcestershire sauce, rosemary sprigs, and bay leaves.
  • Cover and cook on low for 8 hours, until the beef pulls apart easily with a fork.
  • Remove the rosemary sprigs and bay leaves before serving.

Notes

Spoon some of the cooking liquid over each portion to keep the meat moist. If you want a thicker sauce, mix a little of the broth with cornstarch and stir it back in during the last 30 minutes. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board