Description
A tender, flavorful slow cooker pot roast cooked with vegetables and a savory gravy. Perfect for a comforting family dinner.
Ingredients
Units
Scale
- 3 lb chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 onion, chopped
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
- Season the chuck roast with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
- Place the chopped onion, carrots, and potatoes in the bottom of 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 over the roast and vegetables.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily shredded.
- If you want a thicker gravy, mix cornstarch and water in a small bowl. Stir into the slow cooker and cook on high for another 15-30 minutes.
- Shred the roast with two forks and serve with the vegetables and gravy.
Notes
- You can add celery for additional flavor.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- For extra richness, add a splash of red wine to the broth mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg