Description
A comforting and hearty pot roast recipe perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the chuck roast generously with salt and pepper on all sides.
- In a hot skillet, add olive oil and sear the roast for 2–3 minutes per side until browned.
- Place the sliced onion, carrot chunks, and quartered potatoes into the slow cooker.
- Add minced garlic, dried thyme, bay leaf, and Worcestershire sauce.
- Position the seared roast on top of the vegetables.
- Pour beef broth around the sides of the roast.
- Cover and cook on low for 8 hours or high for 4–5 hours.
- Remove the bay leaf, let the roast rest for 10 minutes before slicing.
Notes
Serve with creamy mashed potatoes or a fresh garden salad. Great for soaking up juices with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg