Description
A comforting slow cooker pot roast with tender beef, baby potatoes, and vegetables simmered in a rich, flavorful gravy.
Ingredients
- 3 lbs beef chuck roast
- 1 lb baby potatoes
- 3 carrots, cut into chunks
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Season the beef roast with salt and pepper.
- Heat olive oil in a skillet and sear the roast on all sides until browned.
- Place baby potatoes, carrots, onion, and garlic in the slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
- Pour the mixture over the roast.
- Cover and cook on low for 8 hours or high for 4–5 hours until meat is tender.
- Optional: Remove roast and vegetables, then stir in cornstarch slurry and cook on high for 10 minutes to thicken gravy.
- Slice or shred the roast and serve with vegetables and gravy.
Notes
- Searing adds extra flavor but can be skipped.
- Use a well-marbled cut for tenderness.
- Add mushrooms or celery for variation.
- Leftovers make great sandwiches.
- Store refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American