Crockpot Roast with Potatoes and Carrots
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
1️⃣ Season the beef chuck roast with salt and pepper on all sides.
2️⃣ In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.
3️⃣ In the same skillet, add the minced garlic and sliced onion. Cook for 2-3 minutes until the onion is softened. Transfer the garlic and onion to the crockpot.
4️⃣ Add the carrots and potatoes to the crockpot, arranging them around the roast.
5️⃣ In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables in the crockpot. Add the bay leaves.
