Description
A warm and savory pot roast recipe that fills your home with comforting aromas, perfect for 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 with salt and black pepper on all sides.
- Heat the olive oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned.
- In your slow cooker, layer the sliced onion, carrot chunks, and quartered potatoes as the base.
- Sprinkle in the minced garlic, dried thyme, Worcestershire sauce, and bay leaf.
- Carefully place the seared roast on top of the vegetables.
- Pour the beef broth around the sides of the roast, ensuring everything is nestled well.
- Cover and cook on low for 8 hours or high for 4–5 hours.
- Before serving, remember to take out the bay leaf. Allow the roast to rest for 10 minutes before slicing.
Notes
For added flavor, marinate the roast overnight. Serve with warm bread or a side salad for a complete meal.
- 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: 80mg