Description
A classic slow cooker pot roast that results in a tender and flavorful meal, perfect for family dinners.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the beef chuck roast with salt and pepper, then sear it in the skillet until browned on all sides.
- Transfer the roast to the slow cooker.
- Add chopped onion, sliced carrots, and diced potatoes around the roast.
- In a bowl, mix beef broth, minced garlic, thyme, and rosemary, then pour over the roast and vegetables.
- Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender.
- Remove the roast and vegetables, and let the roast rest before slicing.
- Serve with the cooking liquid as gravy.
Notes
- For extra flavor, add a splash of red wine to the broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg