Experience the ultimate comfort meal with this tender, slow-cooked beef pot roast. By searing the chuck roast before braising it with hearty vegetables and aromatic herbs, you achieve a deep, caramelized flavor that creates a restaurant-quality dinner. This hands-off recipe is perfect for busy families, transforming tough cuts of meat into a fork-tender, wholesome, and delicious meal that requires minimal effort in the kitchen.
3 lbs beef chuck roast
1 lb Yukon gold potatoes, cut into chunks
4 large carrots, cut into 2-inch chunks
1 large yellow onion, chopped
2 cups low-sodium beef broth
4 cloves garlic, minced
1 tsp dried thyme
2 tbsp Worcestershire sauce (alcohol-free)
2 tbsp olive oil
Sea salt and black pepper to taste
Season the beef chuck roast generously with sea salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until a deep brown crust develops.
Transfer the browned beef into the slow cooker.
Add the potatoes, carrots, and onions around the beef.
In a small bowl, whisk together the beef broth, minced garlic, dried thyme, and Worcestershire sauce.
Pour the liquid mixture over the beef and vegetables in the slow cooker.
Cover and cook on low for 8 hours until the beef is fork-tender.
Ensure you sear the meat well for the best flavor depth. For thicker gravy, whisk in 1 tablespoon of cornstarch with a splash of water during the last 30 minutes of cooking. Store leftovers in an airtight container for up to 3 days.
Find it online: https://itisrecipes.com/slow-cooker-pot-roast/