Description

Revive spring cleaning with slow cooker pot roasta hearty effortless meal perfect for busy days Discover this classic dish today 155 chars

Ingredients

Scale

3–4 lbs beef chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 onion, chopped

4 cloves fresh garlic, minced

4 carrots, peeled and cut into chunks

3 potatoes, diced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Instructions

Season beef chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear roast for 4-5 minutes on each side until browned.

In the slow cooker, add chopped onion, garlic, carrots, and potatoes.

Place the seared roast on top of the veggies. Pour beef broth and Worcestershire sauce over it. Add thyme, rosemary, and bay leaf on top without stirring.

Cover slow cooker and set it on low for 8-10 hours or high for 4-6 hours.

When done, shred roast with two forks and stir back into juices with the veggies.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 calories
Sugar: 2 grams
Fat: 15 grams
Saturated Fat: 15 grams
Carbohydrates: 20 grams
Fiber: 3 grams
Protein: 40 grams

Keywords: slow cooker, pot roast, recipe, comfort food