Name: Slow Cooker Pot Roast with Potatoes and Carrots
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3-4 lb beef chuck roast; 1 lb carrots, peeled and cut into chunks; 1.5 lbs Yukon Gold potatoes, cut into 2-inch pieces; 1 large onion, diced; 4 cloves garlic, minced; 2 cups beef broth; 2 tbsp Worcestershire sauce; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 2 tbsp vegetable oil; Salt and black pepper to taste

Description

A classic, hearty beef roast slow-cooked with root vegetables in a savory broth. Tender, succulent beef and tender vegetables make this a complete one-pot meal.

Ingredients

Scale

3–4 lb beef chuck roast
1 lb carrots, peeled and cut into chunks
1.5 lbs Yukon Gold potatoes, cut into 2-inch pieces
1 large onion, diced
4 cloves garlic, minced
2 cups beef broth
2 tbsp Worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
2 tbsp vegetable oil
Salt and black pepper to taste

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Instructions

Season the beef roast generously on all sides with salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat and sear the beef for 3-5 minutes per side until browned.
Remove beef from the skillet and sauté onions and garlic in the remaining fat for 2 minutes.
Place the chopped carrots and potatoes in the bottom of the slow cooker.
Place the seared beef on top of the vegetables.
Pour in the beef broth and Worcestershire sauce, then tuck in the thyme and rosemary.
Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is fork-tender.
Remove the beef to a plate and let it rest for 10 minutes before slicing or shredding.