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

Equipment

  • Slow Cooker

Ingredients
  

  • 3 lb beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 carrots, peeled and cut into chunks
  • 4 medium potatoes, cubed
  • 2 parsnips, peeled and sliced
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves

Instructions
 

  • Season the beef chuck roast on all sides with the salt and black pepper.
  • Arrange the carrots, potatoes, parsnips, and onion in an even layer in the bottom of the slow cooker.
  • Place the seasoned roast on top of the vegetables.
  • Stir together the beef broth, Worcestershire sauce, garlic, rosemary, thyme, and bay leaves in a bowl, then pour the mixture over the roast.
  • Cover the slow cooker and cook on low for 8 hours, until the beef is fork-tender.
  • Remove and discard the bay leaves before serving the roast with the vegetables and broth.

Notes

Cut the root vegetables into similar-sized pieces so they finish cooking at the same time. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker