Description
Delicious and tender pot roast made effortlessly in a crockpot, perfect for fall dinners.
Ingredients
Scale
- 3–4 lbs chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 carrots, sliced
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the chuck roast with salt and pepper, then sear it in the skillet until browned on all sides.
- Place the chopped onion, carrots, and potatoes in the bottom of the crockpot.
- Transfer the seared roast to the crockpot on top of the vegetables.
- In a bowl, mix together the beef broth, Worcestershire sauce, garlic, thyme, and rosemary.
- Pour the broth mixture over the roast and vegetables in the crockpot.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender.
- Once done, shred the meat and serve with the vegetables and gravy.
Notes
- For extra flavor, add a splash of red wine to the broth mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg