Description
A classic slow cooker pot roast recipe that yields tender, flavorful beef chuck roast cooked low and slow with hearty vegetables, creating a comforting and easy one-pot meal perfect for family dinners.
Ingredients
Scale
Meat
- 3 lbs beef chuck roast
Vegetables
- 1 onion, chopped
- 4 carrots, sliced
- 4 potatoes, sliced or quartered
Liquids and Seasonings
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Season the beef: Generously season the beef chuck roast with salt, pepper, and garlic powder, ensuring all sides are well coated to infuse flavor during cooking.
- Prepare the vegetables: Place the chopped onion, sliced carrots, and potatoes at the bottom of the slow cooker to form a flavorful bed for the roast.
- Layer the beef: Place the seasoned chuck roast on top of the vegetables carefully to maintain the layers.
- Add liquids: Pour the beef broth and Worcestershire sauce evenly over the beef to keep it moist and enhance the taste.
- Slow cook: Cover the slow cooker and cook on low heat for 8 hours, or until the beef is tender and easily pulls apart with a fork.
- Serve: Once cooked, serve the pot roast alongside the cooked vegetables and spoon the cooking juices as gravy over the top for a complete hearty meal.
Notes
- For extra flavor, consider searing the beef roast in a hot pan before adding it to the slow cooker.
- You can substitute baby potatoes for regular potatoes for a different texture.
- Feel free to add herbs like thyme or rosemary for added aroma.
- Adjust seasoning to your taste, especially salt and pepper, after cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
