This tender and juicy pot roast, paired with flavorful carrots and potatoes, is the perfect cozy, set-it-and-forget-it meal for busy days.
Ingredients
3 lbs chuck roast
Salt and pepper, to taste 2 tosp olive oil
1 onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
1lb baby potatoes, halved
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tosp tomato paste
Directions:
Season and Sear: Season the chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.
Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until softened, then add to the slow cooker.
Add Vegetables and Liquid: Arrange the carrots and potatoes around the roast in the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir slightly to combine.
Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
Serve: Serve hot with the carrots, potatoes, and a ladle of the savory broth. Garnish with fresh parsley if desired.
Prep Time
> 15 minutes
Cook Time & 8 hours (low)
Total Time
¿ 8 hours 15 minutes
Servings i
Calories
420 kcal per serving
