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

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2.5 pounds beef chuck roast
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 4 medium Yukon gold potatoes, peeled and quartered
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Pat the beef chuck roast dry and season it evenly with salt and black pepper on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Add the roast and brown it for 3 to 4 minutes per side until a crust forms.
  • Place the carrot chunks, potato quarters, and sliced onion in the bottom of the slow cooker. Scatter the minced garlic over the vegetables.
  • Set the browned roast on top of the vegetables in the slow cooker.
  • Stir together the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables.
  • Cover the slow cooker and cook on low for 8 hours until the beef pulls apart easily with a fork and the vegetables are soft.

Notes

Cut the carrots and potatoes into large pieces so they stay intact during the long cook time. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. If you prefer a thicker gravy, remove the roast and vegetables at the end, then whisk a cornstarch slurry into the remaining liquid in a small saucepan.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet