Slow Cooker Pot Roast www.tiktok.com 854 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Pat the 3 pound chuck roast dry with a paper towel. 2. Season both sides of the roast with salt and pepper. 3. Sear both sides of the roast in a hot Dutch oven. 4. Place the seared roast in a crockpot. 5. Sauté one thickly sliced onion in the same Dutch oven. 6. Add 5 minced garlic cloves and sauté for about a minute. 7. Place the sautéed onions and garlic on top of the roast in the crockpot. 8. Add 5 sliced carrots and 2 handfuls of Yukon gold potatoes to the crockpot. 9. In 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. 10. Stir the mixture for a minute to scrape up the browned bits from the bottom of the pot. 11. Pour the mixture over the other ingredients in the crockpot. 12. Season with salt and pepper. 13. Cover and cook on low for 8-9 hours. 14. Remove the lid and take out the vegetables and meat. 15. Shred the meat with two forks. 16. Cut the potatoes in half for easier serving. 17. Strain the juices from the crockpot into a saucepan. 18. Make a cornstarch slurry and add it to the strained juices. 19. Pour the gravy over the shredded meat and vegetables. 20. Sprinkle with parsley and serve. 1. Pat the 3 pound chuck roast dry with a paper towel. 2. Season both sides of the roast with salt and pepper. 3. Sear both sides of the roast in a hot Dutch oven. 4. Place the seared roast in a crockpot. 5. Sauté one thickly sliced onion in the same Dutch oven. 6. Add 5 minced garlic cloves and sauté for about a minute. 7. Place the sautéed onions and garlic on top of the roast in the crockpot. 8. Add 5 sliced carrots and 2 handfuls of Yukon gold potatoes to the crockpot. 9. In 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. 10. Stir the mixture for a minute to scrape up the browned bits from the bottom of the pot. 11. Pour the mixture over the other ingredients in the crockpot. 12. Season with salt and pepper. 13. Cover and cook on low for 8-9 hours. 14. Remove the lid and take out the vegetables and meat. 15. Shred the meat with two forks. 16. Cut the potatoes in half for easier serving. 17. Strain the juices from the crockpot into a saucepan. 18. Make a cornstarch slurry and add it to the strained juices. 19. Pour the gravy over the shredded meat and vegetables. 20. Sprinkle with parsley and serve. Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Dutch oven paper towel crockpot wooden spoon tongs mesh screen bowl fork Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
