Name: Slow-Cooked Pot Roast with Vegetables
Ingredients: 2 pounds beef chuck roast; 4 large carrots, peeled and sliced; 1 large onion, sliced; 4 cloves garlic, minced; 3 cups beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon olive oil; Salt and pepper to taste

Description

This slow-cooked pot roast with vegetables is tender, flavorful, and perfect for a hearty family meal.

Ingredients

Scale

For the Crust:

2 pounds beef chuck roast
4 large carrots, peeled and sliced
1 large onion, sliced
4 cloves garlic, minced
3 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
Salt and pepper to taste

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Instructions

1. Prepare the Crust:

Season the beef chuck roast with salt and pepper.
Heat olive oil in a pan over medium-high heat and brown the roast on all sides.
Place the roast in a slow cooker and add carrots, onion, garlic, beef broth, and Worcestershire sauce.
Cover and cook on low for 8-10 hours or until the meat is tender.
Remove the roast and let it rest before slicing. Serve with vegetables and sauce.

Notes

You can customize the seasonings to taste.