Classic Slow Cooker Pot RoastΒ
– 4 cloves garlic, minced
– 2 cups beef broth
– 3 lbs chuck roast
– 4 large carrots, cut into chunks
– 1 onion, chopped
– Salt and pepper, to taste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
π§βπ³ Directions π§βπ³
1. Begin by seasoning the chuck roast with salt and pepper generously. Heat the olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, approximately 3-4 minutes per side. Transfer the browned roast to your slow cooker.
2. Using the same skillet, add the chopped onion and minced garlic. SautΓ© for about 2 minutes or until they are softened, then place them into the slow cooker with the roast.
3. Next, arrange the carrots and halved baby potatoes around the roast in the slow cooker. Pour in the beef broth and add the Worcestershire sauce, dried thyme, dried rosemary, and tomato paste. Stir everything slightly to ensure it’s well combined.
4. Cover the slow cooker and set it to cook on low for 8-9 hours, or on high for 4-5 hours. You’ll know it’s done when the meat is tender and shreds easily with a fork.
5. Serve the pot roast warm, accompanied by the flavorful carrots, potatoes, and a generous spoonful of the savory broth. Adding a garnish of fresh parsley can introduce a fresh, herbal touch to this comforting dish.
π Nutritional Information π
