Description
A tender and juicy slow cooker pot roast served with rich gravy, perfect for a comforting meal.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening gravy)
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned.
- Transfer the roast to the slow cooker.
- Add chopped onion, carrots, potatoes, and minced garlic around the roast.
- In a bowl, mix beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the roast and vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender.
- If desired, mix cornstarch with a little water to create a slurry and stir into the gravy to thicken before serving.
- Serve the pot roast with the gravy and vegetables.
Notes
- For best results, use a good quality beef chuck roast.
- Feel free to add other vegetables like celery or parsnips.
- Leftovers can be stored in the refrigerator for up to 3 days.
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: 90mg