Description
A delightful pot roast recipe made in a slow cooker, featuring tender meat and hearty vegetables for a comforting meal.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the roast with salt and pepper on all sides.
- Sear the roast in a skillet with olive oil for 2–3 minutes per side.
- Prepare the vegetables by placing onion, carrots, and potatoes in the slow cooker.
- Add minced garlic, dried thyme, and bay leaf over the vegetables.
- Combine by placing the seared roast on top of the vegetables.
- Pour the beef broth around the sides of the roast.
- Cook on low for 8 hours or high for 4–5 hours.
- Serve after letting it rest for 10 minutes and removing the bay leaf.
Notes
For best results, choose a well-marbled chuck roast for tenderness. Allow the meat to rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg