Description
A tender and flavorful slow-cooked pot roast that is 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
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 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, diced potatoes, and minced garlic around the roast.
- In a bowl, mix beef broth, Worcestershire sauce, 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.
- Once cooked, remove the roast and let it rest before slicing.
- Serve with the vegetables and broth from the slow cooker.
Notes
- For extra flavor, add a splash of red wine to the broth mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with crusty bread.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg