simple and delicious Crockpot Pot Roast recipe:
Ingredients
3-4 pounds chuck roast
1 tablespoon olive oil
Salt and pepper to taste
1 onion, chopped
4-5 cloves garlic, minced
4 carrots, cut into chunks
4 potatoes, cut into chunks
2 cups beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
Instructions
Prepare the Roast:
Season the chuck roast generously with salt and pepper on all sides.
Sear the Roast:
Heat the olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned (about 4-5 minutes per side). This step adds flavor but is optional if you’re short on time.
Prepare the Vegetables:
Place the chopped onion, garlic, carrots, and potatoes in the bottom of the Crockpot.
Add the Roast:
Place the seared roast on top of the vegetables.
Add Liquid and Seasonings:
Pour the beef broth and red wine (if using) over the roast and vegetables.
Add the Worcestershire sauce.
Place the rosemary and thyme sprigs on top.
Cook:
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the roast is tender and easily shredded with a fork.
Serve:
Remove the rosemary and thyme sprigs.
Transfer the roast and vegetables to a serving platter.
Optionally, you can thicken the cooking liquid with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) by bringing it to a boil in a saucepan and stirring until thickened, to serve as gravy.
Enjoy:
Serve the pot roast with the cooked vegetables and enjoy!
Tips
Searing the meat: While it’s an optional step, searing the meat before slow cooking adds a lot of flavor.
Adding vegetables: You can add other vegetables like celery or parsnips for more variety.
Leftovers: This pot roast makes great leftovers and can be used in sandwiches or added to soups.
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