Description
A hearty and flavorful beef pot roast cooked slowly to perfection in a slow cooker. Tender beef with vegetables in a rich gravy.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, chopped
- 4 potatoes, cubed
- 1 onion, sliced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch (optional, for thickening)
Instructions
- Season the beef with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a pan and sear the beef on all sides until browned.
- Place the carrots, potatoes, and onion in the slow cooker.
- Add the seared beef on top of the vegetables.
- Pour beef broth and Worcestershire sauce over the beef.
- Cover and cook on low for 8 hours or high for 4 hours.
- If desired, mix cornstarch with a little water and stir into the gravy to thicken.
- Serve hot with the vegetables and gravy.
Notes
- For extra flavor, add a splash of red wine to the broth.
- You can substitute potatoes with sweet potatoes or turnips.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg