Slow-Cooker Pot Roast
An easy and heartwarming Slow-Cooker Pot Roast that brings family together with its rich flavors and tender meat.
Ingredients
Main Ingredients
- 1 piece beef chuck roast Well-marbled for tenderness.
- 4 medium onions, quartered Use yellow or sweet onions.
- 4 medium carrots, cut into large chunks Adds sweetness and color.
- 1 lb baby potatoes, halved No peeling required.
- 2 cups beef broth Use low-sodium for a lighter option.
- 2 tablespoons Worcestershire sauce Adds depth and umami flavor.
- 4 cloves garlic, minced Brings aromatic warmth.
- 1 tablespoon dried thyme Compliments beef beautifully.
- 1 tablespoon dried rosemary Enhances flavor and aroma.
- to taste salt and pepper
Instructions
Preparation
- Gather all your ingredients to make the cooking process seamless.
- Place the chuck roast in the center of the slow cooker.
- Surround the roast with quartered onions, chopped carrots, and halved baby potatoes.
- In a bowl, combine beef broth, Worcestershire sauce, garlic, thyme, rosemary, salt, and pepper, stirring well.
- Gently pour the broth mixture over the roast and vegetables.
Cooking
- Cover the slow cooker and set it on low for 8-10 hours.
- After cooking time, lift the lid to enjoy the aromas.
- Transfer the roast to a serving platter and arrange the vegetables around it.
- Pour some of the gravy over the roast and serve.
Notes
For a richer gravy, reserve some cooking liquid and thicken it with cornstarch mixed with water after cooking. Serve with mashed potatoes or crusty bread for a complete meal. Leftovers can be reheated with a splash of beef broth.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 36gFat: 18gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 4g
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