Slow Cooker Pot Roast
Is there a better lazy Sunday meal than a hearty, winter slow cooker pot roast dinner? Probably not. We have tender fall-apart beef that literally just melts in your mouth with flavor-packed veggies.
Ingredients
- 2½-3½ pounds boneless chuck roast
- 1½ tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 pounds medium gold potatoes, cut in half
- 4 large carrots, peeled and cut into 2 inch pieces
- 1 yellow onion, roughly chopped
- 2 cups beef broth
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Season chuck roast with salt and pepper.
- Heat olive oil in a large skillet over medium/high heat. Add chuck roast to skillet. Sear on all sides until browned, about 4-5 minutes each side.
- Add potatoes, carrots, and onion to the bottom of slow cooker.
- Add chuck roast on top of the veggies. Move the bulky veggies around the roast if needed to make the roast fit well.
- Pour beef broth over the roast and veggies. Add garlic, rosemary, thyme, and bay leaf on top. Cover and cook on low for 8-10 hours or on high for 5-6 hours
- Whisk together cornstarch and water and add to the slow cooker the last hour of cooking.
- Season with salt to taste. Remove roast and roughly shred/break apart with two forks. Serve alongside veggies. Remove gravy from bottom of slow cooker and pour over roast and veggies. Garnish with parsley.