Slow Cooker Pot Roast with Potatoes & Carrots 🥩🥕🥔
Ingredients
1 beef chuck roast (about 3–4 lb / 1.4–1.8 kg)
4–5 medium potatoes, cut into large chunks
4–5 carrots, cut into thick slices
1 packet onion soup mix
1 packet brown gravy mix
1 cup beef broth
1 tsp garlic powder
1 tsp black pepper
1 tsp dried thyme
1 tbsp Worcestershire sauce
1 tbsp olive oil
Salt, to taste
Instructions
Place the potatoes and carrots in the bottom of a slow cooker.
Pat the beef roast dry and season it with salt, pepper, garlic powder, and thyme.
Place the roast on top of the vegetables.
Sprinkle the onion soup mix and brown gravy mix over the beef.
Pour in the beef broth and Worcestershire sauce.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender.
Shred the beef gently with two forks and mix it with some of the flavorful cooking juices.
Serve hot with the potatoes and carrots.
Slow Cooker Pot Roast with Potatoes & Carrots 🥩
