Description
A comforting roast that asks little of you while delivering a warm and filling meal, perfect for busy days.
Ingredients
For the pot roast
- 3 to 4 pounds chuck roast (Best cut for slow cooking.)
- 4 large carrots, chopped (Use more if smaller carrots.)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth (Can substitute with stock or vegetable broth.)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme (Use a bay leaf in place if thyme is unavailable.)
- to taste dash salt and pepper (Season to preference.)
- optional tablespoons cornstarch (For thickening gravy.)
Instructions
Preparation
- Place the chuck roast in a slow cooker and season with salt and pepper.
- Add the chopped carrots, sliced onion, and minced garlic on top of the roast.
- Pour in the beef broth and Worcestershire sauce, then sprinkle the dried thyme over the top.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender.
Thickening the Gravy (Optional)
- If you want a thicker gravy, mix cornstarch with a little water and add it to the slow cooker, cooking on high for an additional 30 minutes.
Serving
- Serve the pot roast with the gravy over the top.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: dinner, Main Course
- Cuisine: American