Description
A classic, comforting pot roast with tender beef and hearty vegetables, slow-cooked to perfection in a rich, savory brown gravy.
Ingredients
Scale
- 3–4 lb Chuck Roast
- 2 cups Beef Broth
- 4 large Carrots, chopped
- 1 lb Yellow Potatoes, quartered
- 1 large Onion, sliced
- 4 cloves Garlic, minced
- 2 tbsp Worcestershire Sauce
- 1 tbsp Fresh Thyme
- Salt and Black Pepper to taste
- 2 tbsp Vegetable Oil
Instructions
- Season beef generously with salt and pepper.
- Heat oil in a skillet and sear beef on all sides until browned.
- Sauté onions and garlic in the same skillet for 3 minutes.
- Deglaze the skillet with beef broth and pour the liquid into the slow cooker.
- Place potatoes and carrots at the bottom of the slow cooker.
- Place seared beef on top of vegetables.
- Stir in Worcestershire sauce and thyme.
- Cover and cook on Low for 8 hours or High for 4-5 hours.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American