Description
A tender and flavorful beef pot roast slow-cooked in a crock pot with vegetables and savory seasonings, perfect for a comforting family meal.
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium russet potatoes, peeled and cut into quarters
1 medium onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Instructions
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove from heat.
Place the carrots, potatoes, and sliced onion in the bottom of the crock pot.
Add the minced garlic evenly over the vegetables.
Place the seared roast on top of the vegetables in the crock pot.
Pour beef broth and Worcestershire sauce over the roast and vegetables.
Add the fresh thyme, rosemary sprigs, and bay leaf to the crock pot.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the crock pot. Discard the bay leaf and herb sprigs.
Slice or shred the beef roast and serve with the cooked vegetables and some of the cooking liquid spooned over the top.
- Prep Time: 20 minutes
- Cook Time: 8 hours