Description
A tender and flavorful pot roast slow-cooked with garlic, herbs, and vegetables for a comforting meal.
Ingredients
Scale
For the Crust:
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cloves garlic, minced
- 1 large onion, sliced
- 4 carrots, chopped
- 4 potatoes, cubed
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
Instructions
1. Prepare the Crust:
- Season the chuck roast with salt, pepper, thyme, and rosemary.
- Heat olive oil in a skillet and sear the roast on all sides until browned.
- Place onions, carrots, and potatoes in the slow cooker.
- Add the seared roast on top of the vegetables.
- Sprinkle minced garlic over the roast and pour in beef broth and Worcestershire sauce.
- Cover and cook on low for 8 hours or high for 5-6 hours, until meat is tender.
- Let rest for 10 minutes before slicing and serving with vegetables and broth.
Notes
You can customize the seasonings to taste.