Description
This Slow Cooker Pot Roast recipe is a classic comfort food dish that is easy to prepare and yields tender, flavorful meat with hearty vegetables in a rich gravy.
Ingredients
Scale
Chuck Roast:
- 3 to 4 pounds chuck roast
Vegetables:
- 1 tablespoon olive oil
- 1 pound baby potatoes (halved if large)
- 4 large carrots (peeled and cut into chunks)
- 1 onion (cut into wedges)
- 4 cloves garlic (minced)
Seasonings and Sauce:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare the Chuck Roast: Heat olive oil in a skillet and sear the chuck roast on all sides until browned.
- Layer Ingredients: Place potatoes, carrots, onion, and garlic in the slow cooker. Add the seared roast on top.
- Make Sauce: Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over roast and vegetables.
- Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours until tender.
- Thicken Gravy: Optional step to mix cornstarch with water and add to thicken. Cook for an additional 15-20 minutes.
- Serve: Enjoy warm with vegetables and sauce.
Notes
- You can substitute red wine for part of the beef broth for added flavor.
- Leftovers are great for sandwiches or shredded beef tacos.
- For a leaner option, trim excess fat from the roast before cooking.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
