Comforting Classic Pot Roast
A hearty and flavorful pot roast cooked in a slow cooker, perfect for family dinners and leftovers.
Ingredients
Main Ingredients
- 3-4 lb chuck roast Bone-in or boneless can be used.
- 1 tbsp olive oil For searing the roast.
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth Homemade for a richer flavor is preferred.
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
Preparation
- Season your roast with salt and pepper all over.
- Heat a skillet over medium-high heat. Sear the roast in the hot skillet for about 2-3 minutes on each side until it gets a nice brown crust.
- In your slow cooker, place the onions, carrots, and potatoes.
- Add the minced garlic, dried thyme, bay leaf, and Worcestershire sauce on top of the veggies.
- Carefully place the seared roast on top of the vegetables.
- Pour the beef broth around the sides to keep everything moist.
- Cover your slow cooker and cook on low for about 8 hours, or on high for about 4-5 hours.
- After cooking, remove the bay leaf and let the roast rest for about 10 minutes before slicing it up.
Notes
Let the roast come to room temperature before searing for a better crust. Leftovers can be stored in an airtight container for up to 3 days or can be frozen for up to 3 months.