Description
A simple and forgiving Slow Cooker Pot Roast that turns tender and juicy, perfect for weeknight dinners or special occasions.
Ingredients
- Chuck roast (about 3 to 4 pounds)
- Salt and black pepper
- Onion (1 large, sliced)
- Carrots (4 to 6, cut into big chunks)
- Baby potatoes or chopped Yukon golds
- Garlic (3 to 5 cloves, smashed)
- Beef broth (2 cups)
- Worcestershire sauce (1 to 2 tablespoons)
- Tomato paste (1 tablespoon, optional)
- Dried thyme or rosemary
- Cornstarch slurry (for thickening, optional)
Instructions
- Season the roast generously with salt and pepper.
- Sear it in a hot pan with oil on both sides for about 5 to 8 minutes (optional).
- Layer onions, carrots, and potatoes in the slow cooker.
- Place the roast on top and add garlic around it.
- Whisk together broth, Worcestershire, tomato paste, and herbs, then pour it in.
- Cook on low for 8 to 9 hours or on high for 5 to 6 hours.
- Remove the meat and veggies, and stir in a cornstarch slurry to thicken, if desired.
Notes
Do not skip seasoning; a big roast needs plenty. If short on time, searing the roast can be skipped, but it enhances flavor.
- 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: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg