Description
A comforting Slow Cooker Pot Roast served with creamy mashed potatoes and rich gravy, perfect for busy families.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 4 carrots, chopped
- 2 onions, quartered
- 4–5 potatoes, peeled and quartered
- Salt and pepper to taste
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, then sear on all sides until browned.
- Place the chopped carrots, onions, and quartered potatoes at the bottom of your slow cooker.
- Transfer the seared roast right on top of your vegetable bed.
- In a bowl, mix together the beef broth, Worcestershire sauce, and thyme. Pour this over the meat and vegetables.
- Cover and cook on low for 8–10 hours until the beef is tender.
- Once everything has cooked, carefully remove the roast and veggies, and mash the potatoes.
Notes
For leftover potatoes, add a splash of milk when reheating to maintain creaminess.
- 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: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg