Description
A hearty and flavorful slow cooker pot roast that is easy to prepare.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Season the beef roast with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the roast on all sides until browned.
- Place the chopped vegetables in the slow cooker.
- Add the seared roast on top of the vegetables.
- In a bowl, mix the beef broth, Worcestershire sauce, thyme, and rosemary.
- Pour the mixture over the roast and vegetables.
- Cover and cook on low for 8 hours or high for 4 hours.
- Check for tenderness and adjust cooking time if needed.
Notes
- Use fresh herbs for better flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker pot roast