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Slow Cooker Pot Roast

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A comforting slow cooker pot roast infused with savory broth and tender vegetables, perfect for cozy family gatherings.

Ingredients

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  • 3–4 pounds beef chuck roast
  • 4 carrots, chopped
  • 4 potatoes, diced
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Sear the meat: Heat the olive oil in a skillet over medium heat. Season the beef roast generously with salt and pepper. Sear the roast on all sides until it turns a deep, golden brown, about 3-4 minutes per side.
  2. Transfer to the slow cooker: Carefully place the seared roast into the slow cooker.
  3. Add vegetables: Layer the chopped carrots, diced potatoes, quartered onion, and minced garlic around the roast.
  4. Prepare the broth mixture: In a small bowl, mix the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour it over the roast and vegetables.
  5. Set the slow cooker and cook on low for 8 to 10 hours, or high for 4 to 5 hours.
  6. Serve it up: Once cooking is complete, gently remove the roast and vegetables, slice, and drizzle the savory juices over the top.

Notes

For make-ahead tips, prepare the vegetables the night before. This pot roast can also be made in the oven if you don’t have a slow cooker.

Nutrition

Find it online: https://www.spiritsdrink.com/slow-cooker-pot-roast/