Slow Cooker Pot Roast
Fork-tender chuck roast with vegetables, perfect for Sunday dinner.
Ingredients
- 3-4 lb chuck roast
- 1 lb baby potatoes
- 4 carrots, cut into chunks
- 1 onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- Fresh rosemary and thyme
- Salt and pepper
Instructions
- Season chuck roast generously with salt and pepper.
- Sear roast in a hot skillet on all sides until browned.
- Place onion, garlic, potatoes, and carrots in slow cooker.
- Place seared roast on top of vegetables.
- Mix beef broth, tomato paste, and Worcestershire sauce.
- Pour liquid over roast and add herbs.
- Cook on LOW for 8 hours or HIGH for 4-5 hours.
- Roast should be fork-tender when done.
- Slice or shred and serve with vegetables and cooking liquid.
Chef's Tips
Searing the roast first adds incredible depth of flavor. The low and slow method breaks down the connective tissue for melt-in-your-mouth results.
