Slow Cooker Pot Roast
Chuck roast is cooked low and slow with vegetables for a tender, flavorful dinner.
Servings: 8
Ingredients
- 3 to 4 pounds chuck roast
- Fine sea salt and ground black pepper
- 1 1/2 tablespoons extra virgin olive oil divided
- 1 medium yellow onion peeled, halved and cut into thick slices
- 1 pound medium or large carrots, peeled and cut into chunks about 4-5 carrots
- 2 1/2 pounds yukon gold potatoes cut into chunks
- 5 cloves garlic minced
- 1 teaspoon dried thyme
- 1 1/2 cups beef broth
- 1 1/2 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch optional
- Chopped fresh parsley for garnish
Instructions
- Season the chuck roast all over with salt and pepper.3 to 4 pounds chuck roast, Fine sea salt and ground black pepper
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chuck roast and sear on all sides, 4-5 minutes per side.1 1/2 tablespoons extra virgin olive oil
- Add the onions, carrots, potatoes and garlic to the slow cooker. Press the dried thyme onto both sides of the roast and place on top of the vegetables. Add the beef broth and Worcestershire sauce, then cook on low for 8 hours or high for 5 hours.1 medium yellow onion, 1 pound medium or large carrots, peeled and cut into chunks, 2 1/2 pounds yukon gold potatoes, 5 cloves garlic, 1 teaspoon dried thyme, 1 1/2 cups beef broth, 1 1/2 teaspoon Worcestershire sauce
- OPTIONAL: when there’s about one hour left of cooking, stir together the cornstarch and 2 tablespoons of water until smooth to create a slurry. Add to the slow cooker (this will thicken the gravy).2 tablespoons cornstarch
- To serve, pour the gravy over the meat and vegetables and garnish with parsley.Chopped fresh parsley
Notes
- If cooking on HIGH, set for 5 hours.
