Description
A tender and flavorful pot roast cooked low and slow in a crockpot with vegetables and savory herbs, perfect for a comforting family meal.
Ingredients
Scale
For the Crust:
- 3–4 pound chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cubed
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned.
- Place the chopped onion, carrots, and potatoes in the bottom of a slow cooker.
- Transfer the seared roast on top of the vegetables.
- In a bowl, whisk together beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary, then pour over the roast.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fork-tender.
- Serve the roast sliced or shredded with the vegetables and gravy from the slow cooker.
Notes
You can customize the seasonings to taste.