Description
A hearty and comforting classic slow cooker pot roast featuring tender beef chuck roast cooked with onions, carrots, and potatoes in a flavorful broth. Perfect for an easy, hands-off meal that yields juicy, melt-in-your-mouth beef and well-seasoned vegetables.
Ingredients
Scale
Beef and Seasonings
- 3 lbs beef chuck roast
- 2 tsp garlic powder
- Salt and pepper, to taste
Vegetables
- 1 onion, chopped
- 4 carrots, sliced
- 4 potatoes, sliced or quartered
Liquids
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
Instructions
- Season the beef: Generously season the beef chuck roast on all sides with salt, pepper, and garlic powder to infuse it with flavor before cooking.
- Add vegetables: Place the chopped onion, sliced carrots, and potatoes at the bottom of the slow cooker, creating a flavorful base for the roast to sit on.
- Place the beef: Set the seasoned beef chuck roast on top of the bed of vegetables inside the slow cooker.
- Add liquids: Pour the beef broth and Worcestershire sauce evenly over the beef and vegetables, ensuring the roast stays moist while cooking.
- Cook low and slow: Cover the slow cooker with its lid and cook on the low setting for 8 hours, or until the beef is tender and easily shredded with a fork.
- Serve: Remove the roast and vegetables from the slow cooker, slice or shred the beef, and serve with the cooked vegetables and flavorful cooking juices as gravy.
Notes
- For extra flavor, sear the beef roast in a hot skillet before placing it in the slow cooker.
- You can add herbs like thyme or rosemary to the broth for more aroma.
- Use Yukon gold or red potatoes for better texture after slow cooking.
- If preferred, thicken the cooking juices with a cornstarch slurry to make a thicker gravy.
