Description
A tender and hearty pot roast made effortlessly in a slow cooker, perfect for busy nights.
Ingredients
Main Ingredients
- 3-4 pounds Chuck roast (Budget-friendly and perfect for pot roast.)
- 1 tbsp Salt (For seasoning.)
- 1 tbsp Black pepper (For seasoning.)
- 2 tbsp Oil (For searing the meat (optional).)
- 1 large Yellow onion (Thick slices or wedges.)
- 4 cloves Garlic (Fresh, crushed.)
- 4-5 medium Carrots (Peeled and cut into large chunks.)
- 6-8 pieces Baby potatoes or Yukon Gold (Halved.)
- 2 ribs Celery (Optional for aroma.)
- 4 cups Beef broth (Low sodium if possible.)
- 2 tbsp Worcestershire sauce (Adds a big flavor boost.)
- 2 tbsp Tomato paste (Optional for richness.)
- 1 leaf Bay leaf
- 1-2 tbsp Fresh thyme or rosemary
- 1 tbsp Cornstarch (To thicken gravy.)
Instructions
Preparation
- Pat the roast dry and season all over with salt and pepper. Optionally, sear the meat in a hot skillet with oil until browned.
Cooking
- Add onions, carrots, potatoes, and celery to the slow cooker. Place the roast on top.
- Stir together broth, Worcestershire, tomato paste (if using), minced garlic, and herbs. Pour around the meat. Cover.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours until the roast is tender and easily shreds.
Serving
- Remove the roast and veggies. Skim fat from the juices, then thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water per cup of liquid). Simmer juices until glossy.
Notes
This recipe is versatile; you can add red wine, mushrooms, or other vegetables to suit your taste. Ideal for meal prep, leftovers are excellent for sandwiches or rice bowls.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: dinner, Main Course
- Cuisine: American