Description
A hearty and tender slow cooker pot roast with carrots, potatoes, and onions, perfect for a comforting family meal.
Ingredients
3 pounds beef chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes, halved
1 large yellow onion, cut into wedges
2 stalks celery, cut into 2-inch pieces
Instructions
Season the beef chuck roast evenly with kosher salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove from heat.
In a small bowl, mix beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary until combined.
Place the carrots, baby potatoes, onion wedges, and celery in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the broth mixture evenly over the roast and vegetables.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
Serve the sliced pot roast with the cooked vegetables and spoon some cooking liquid over the top.
- Prep Time: 20 minutes
- Cook Time: 8 hours