Slow Cooker Pot Roast
Directions
- 1Pat the 3 pound chuck roast dry with a paper towel.
- 2Season both sides of the roast with salt and pepper.
- 3Sear both sides of the roast in a hot Dutch oven.
- 4Place the seared roast in a crockpot.
- 5Sauté one thickly sliced onion in the same Dutch oven.
- 6Add 5 minced garlic cloves and sauté for about a minute.
- 7Place the sautéed onions and garlic on top of the roast in the crockpot.
- 8Add 5 sliced carrots and 2 handfuls of Yukon gold potatoes to the crockpot.
- 9In the Dutch oven, add 1 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary.
- 10Stir the mixture for a minute to scrape up the browned bits from the bottom of the pot.
- 11Pour the mixture over the other ingredients in the crockpot.
- 12Season with salt and pepper.
- 13Cover and cook on low for 8-9 hours.
- 14Remove the lid and take out the vegetables and meat.
- 15Shred the meat with two forks.
- 16Cut the potatoes in half for easier serving.
- 17Strain the juices from the crockpot into a saucepan.
- 18Make a cornstarch slurry and add it to the strained juices.
- 19Pour the gravy over the shredded meat and vegetables.
- 20Sprinkle with parsley and serve.
Ingredients
- 3 pounds chuck roast
- 1 salt
- 1 pepper
- 1 oil
- 1 onion
- 5 garlic cloves
- 5 carrots
- 2 handfuls Yukon gold potatoes
- 1.5 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 pocketful parsley
- 1 cornstarch slurry
Equipment
Dutch ovenpaper towelcrockpotwooden spoontongsmesh screenbowlfork