Description
A tender and flavorful beef pot roast cooked slowly in a crock pot for a comforting meal.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, chopped
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Heat olive oil in a skillet over medium-high heat and sear the beef chuck roast on all sides until browned.
- Season the roast with salt and black pepper.
- Place the chopped onions, garlic, carrots, and potatoes in the bottom of the crock pot.
- Add the seared roast on top of the vegetables.
- In a separate bowl, mix together the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the roast and vegetables.
- Cover the crock pot and cook on low for 8-10 hours or high for 4-6 hours until the beef is tender and easily shreds with a fork.
- Remove the roast from the crock pot and let it rest for a few minutes before slicing.
Notes
- For extra flavor, add mushrooms or celery to the vegetable mix.
- You can thicken the broth into a gravy by mixing cornstarch with water and stirring it into the liquid after the roast is done.
- Prep Time: 15
- Cook Time: 8
- Category: Main Dish
- Cuisine: American