Description
A comforting slow cooker pot roast made with tender chuck roast, hearty vegetables, and a rich, flavorful broth.
Ingredients
- 3–4 lb chuck roast
- 4–5 potatoes, chopped
- 4 large carrots, peeled and cut into chunks
- 1 large onion, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3–4 cloves garlic, minced
- 1 teaspoon sea salt (to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- Optional: fresh thyme sprigs
- Optional: 1/4 cup red wine or balsamic vinegar
- Optional: 2 tablespoons cornstarch + 2 tablespoons water
Instructions
- Place carrots, potatoes, and onion in the bottom of the slow cooker.
- Set the chuck roast on top of the vegetables.
- Pour beef broth and Worcestershire sauce over the roast.
- Season with garlic, salt, pepper, and thyme or Italian seasoning.
- Add optional wine or balsamic for extra flavor.
- Cover and cook on low for 8–10 hours until meat is fork-tender.
- Shred or break apart the meat before serving.
- Stir in cornstarch slurry 30 minutes before serving to thicken gravy (optional).
Notes
- Cook on low heat for the most tender roast.
- Add vegetables later if you prefer a firmer texture.
- Use fresh herbs for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours