Slow Cooker Pot Roast with Vegetables
Slow Cooker Pot Roast with Vegetables
Servings
4
servingsThis dish is pure comfort food—tender, juicy beef that falls apart with a fork, surrounded by soft, flavorful vegetables, all swimming in a rich, savory gravy.
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Ingredients
3 lb chuck roast
2 tsp salt
1 tsp black pepper
1 tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
3 potatoes, cut into chunks
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Directions
- Season the chuck roast with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned.
- Place the sliced onions, garlic, carrots, and potatoes in the bottom of the slow cooker.
- Transfer the seared roast on top of the vegetables.
- In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour over the roast.
- Add the bay leaf, cover, and cook on low for 8 hours or high for 5-6 hours, until the beef is tender and easily pulls apart.
- If you prefer a thicker gravy, mix cornstarch with water and stir it into the slow cooker during the last 30 minutes of cooking.
- Remove the bay leaf, shred the roast slightly, and serve with vegetables and gravy.
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