Description
Slow Cooker Pot Roast with Vegetables
Ingredients:
3–4 lbs beef chuck roast
2 tbsp olive oil
Salt and pepper to taste
1 large onion, sliced
4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 lb baby potatoes, halved
1 lb baby carrots
2 tbsp fresh parsley, chopped (for garnish)
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Instructions:
Prepare the Beef:
Season the chuck roast generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side).
Assemble in Slow Cooker:
Place the seared roast in the slow cooker.
Add sliced onion and minced garlic on top.
In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the roast.
Add Vegetables:
Add baby potatoes and carrots around the roast.
Cook:
Cover and cook on low for 8–10 hours (or on high for 4–5 hours) until the meat is tender and falls apart easily.
Shred and Serve:
Remove the roast and shred it using two forks. Return the meat to the slow cooker and mix with the vegetables and sauce.
Garnish:
Sprinkle fresh parsley on top and serve hot.
Enjoy this comforting and hearty dish with crusty bread or over rice!
#PotRoast #ComfortFood