Slow Cooker Pot Roast with Potatoes & Carrots

Slow Cooker Pot Roast with Potatoes & Carrots

Ingredients

• 1.5–2 kg (3–4 lb) beef chuck roast
• 4–5 potatoes, cut into large chunks
• 4 carrots, cut into thick pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil

Instructions

1. Season the beef generously with salt, black pepper, garlic powder, thyme, and rosemary.
2. Heat the olive oil in a large skillet and sear the beef on all sides until nicely browned.
3. Place the potatoes, carrots, onion, and garlic in the slow cooker.
4. Put the seared beef roast on top of the vegetables.
5. Pour in the beef broth and Worcestershire sauce.
6. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
7. Remove the roast and let it rest for a few minutes before serving.
8. Serve the tender beef with the potatoes, carrots, and flavorful gravy.

Optional: Thicken the Gravy

Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot gravy and let it cook for a few minutes until thickened.

Enjoy your tender, juicy slow-cooked pot roast! 🥩🥔🥕