Description
A comforting and hearty beef pot roast cooked slowly in a crockpot, perfect for family dinners.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned.
- Place the chopped onions and minced garlic in the bottom of the crockpot.
- Add the seared roast on top of the onions and garlic.
- Layer the carrots and potatoes around the roast.
- In a bowl, mix together the beef broth, Worcestershire sauce, thyme, salt, and pepper. Pour over the roast and vegetables.
- Cover and cook on low for 8-10 hours, or until the meat is tender and easily pulled apart with a fork.
- Serve warm and enjoy your delicious meal!
Notes
If you want a thicker gravy, remove the veggies and meat when done, then mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the cooking liquid.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg