The Perfect Slow Cooker Pot Roast www.facebook.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. Add a 3-pound chuck roast to a dutch oven. 2. Pat the roast dry with a paper towel. 3. Salt and pepper both sides of the roast. 4. Sear both sides of the roast in the dutch oven. 5. Place the seared roast in a crockpot. 6. Add one thick-sliced onion to the dutch oven and saute for a couple of minutes. 7. Add five minced garlic cloves to the dutch oven and saute for a minute or so. 8. Dump the onion and garlic mixture on top of the roast in the crockpot. 9. Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot. 10. Add about 1 and 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary to the dutch oven and stir for a minute. 11. Pour the mixture from the dutch oven over the vegetables and roast in the crockpot. 12. Add salt and pepper to the crockpot. 13. Cover the crockpot and set the temperature to low for eight to nine hours. 14. Remove all the vegetables from the crockpot. 15. Remove the meat and shred it using two forks. 16. Cut up the potatoes. 17. Place the shredded meat, potatoes, and carrots in a serving dish. 18. Pour the juices through a fine mesh screen into a saucepan. 19. Add a cornstarch slurry to the gravy and pour it over the meat and vegetables. 20. Add a pocketful of parsley on top. 1. Add a 3-pound chuck roast to a dutch oven. 2. Pat the roast dry with a paper towel. 3. Salt and pepper both sides of the roast. 4. Sear both sides of the roast in the dutch oven. 5. Place the seared roast in a crockpot. 6. Add one thick-sliced onion to the dutch oven and saute for a couple of minutes. 7. Add five minced garlic cloves to the dutch oven and saute for a minute or so. 8. Dump the onion and garlic mixture on top of the roast in the crockpot. 9. Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot. 10. Add about 1 and 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary to the dutch oven and stir for a minute. 11. Pour the mixture from the dutch oven over the vegetables and roast in the crockpot. 12. Add salt and pepper to the crockpot. 13. Cover the crockpot and set the temperature to low for eight to nine hours. 14. Remove all the vegetables from the crockpot. 15. Remove the meat and shred it using two forks. 16. Cut up the potatoes. 17. Place the shredded meat, potatoes, and carrots in a serving dish. 18. Pour the juices through a fine mesh screen into a saucepan. 19. Add a cornstarch slurry to the gravy and pour it over the meat and vegetables. 20. Add a pocketful of parsley on top. Add Direction Ingredients 3 pounds chuck roast 1 salt 1 pepper 1 thick sliced onion 5 minced garlic cloves 5 cut up 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 fine mesh screen wooden spoon Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
