Slow Cooker Classic Pot Roast
This classic pot roast is comfort food at its finest, delivering fork-tender results with minimal effort. Let your slow cooker do the work for a hearty, satisfying dinner.
Equipment
- slow cooker
- skillet
Ingredients
- 3 lb Chuck Roast
- 1.5 lb Yukon Gold Potatoes, quartered
- 4 large Carrots, peeled and cut into 2-inch pieces
- 1 large Yellow Onion, quartered
- 4 cloves Garlic, minced
- 2 cups Beef Broth
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1 tbsp Olive Oil
- Salt and Pepper, to taste
Instructions
- Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Heat olive oil in a large skillet over high heat and sear the roast for about 3 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
- Arrange the quartered potatoes, carrots, and onion around and on top of the seared roast.
- In a small bowl, whisk together beef broth, tomato paste, worcestershire sauce, and minced garlic. Pour the mixture over the roast and vegetables.
- Nestle the fresh rosemary and thyme sprigs on top of the roast.
- Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the roast is fork-tender and the vegetables are soft.
- Remove and discard the herb stems. Transfer the roast to a cutting board and let it rest for 5 minutes before slicing or shredding.
- Serve the roast alongside the vegetables, spooning the rich cooking liquid from the slow cooker over everything.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 28gProtein: 45gFat: 22g
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