Description
A classic comfort food pot roast cooked slowly for rich flavors and tender meat, perfect for busy days.
Ingredients
- One 3 to 4 pound chuck roast
- Two tablespoons olive oil
- One teaspoon salt
- One half teaspoon black pepper
- One large onion, chopped
- Three cloves garlic, minced
- Two cups beef broth
- One half cup red wine (optional)
- One tablespoon Worcestershire sauce
- Two teaspoons dried thyme
- One teaspoon dried rosemary
- One and a half pounds small potatoes, halved or quartered
- One pound carrots, peeled and cut into 2 inch pieces
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3 to 4 minutes per side.
- Transfer the seared roast to the slow cooker.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 to 5 minutes.
- Pour the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary into the slow cooker, along with the cooked onions and garlic.
- Add the potatoes and carrots around the roast.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until the meat is fork tender and the vegetables are soft.
- Remove the roast and vegetables from the slow cooker and shred the meat with two forks.
- If desired, thicken the cooking liquid by transferring it to a saucepan and simmering on the stovetop with a cornstarch slurry.
- Serve the shredded pot roast with the cooked vegetables and gravy.
Notes
Sear the roast for better flavor. For a twist, substitute soy sauce for Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American