Name: Best Slow-Cooked Pot Roast with Vegetables
Ingredients: 3 lbs chuck roast; 2 tbsp olive oil; 1 large onion, chopped; 4 carrots, peeled and chopped; 4 potatoes, peeled and cubed; 3 cloves garlic, minced; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste

Description

A tender and flavorful pot roast slow-cooked with hearty vegetables for a comforting meal.

Ingredients

Scale

For the Crust:

3 lbs chuck roast
2 tbsp olive oil
1 large onion, chopped
4 carrots, peeled and chopped
4 potatoes, peeled and cubed
3 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

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Instructions

1. Prepare the Crust:

Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned.
Transfer the roast to a slow cooker. Add onions, carrots, potatoes, and garlic around the roast.
In a bowl, mix beef broth, Worcestershire sauce, thyme, and rosemary. Pour over the roast and vegetables.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender.
Remove the roast and vegetables, then skim excess fat from the cooking liquid. Serve the roast sliced with vegetables and gravy.

Notes

You can customize the seasonings to taste.