Description
A comforting slow-cooked pot roast with tender beef and fragrant vegetables, perfect for busy weeknights.
Ingredients
- 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 chuck roast with salt and black pepper on all sides.
- In a hot skillet, heat olive oil over medium-high heat and sear the roast for 2–3 minutes on each side until browned.
- In the slow cooker, layer the sliced onion, carrots, and quartered potatoes.
- Sprinkle minced garlic, dried thyme, and bay leaf over the vegetables, then drizzle Worcestershire sauce on top.
- Lay the seared roast right on top of the vegetable layer.
- Carefully pour beef broth around the sides of the roast.
- Cover the slow cooker and cook on low for 480 minutes or on high for 240–300 minutes, until the roast is tender.
- Before serving, remove the bay leaf and let the roast rest for about 10 minutes before slicing.
Notes
For best flavor, consider searing the meat and adjusting spices to your taste; adding a dash of red wine can enhance the flavor.