Description
A tender and flavorful crockpot pot roast cooked slowly for perfect texture.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 carrots, chopped
- 4 potatoes, diced
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the roast with salt and pepper.
- Sear the roast on all sides until browned.
- Place carrots, potatoes, onion, and garlic in the crockpot.
- Put the seared roast on top of the vegetables.
- In a bowl, mix beef broth, Worcestershire sauce, thyme, and rosemary.
- Pour the mixture over the roast and vegetables.
- Cover and cook on low for 8 hours or until tender.
Notes
- Choose a well-marbled roast for best results.
- Adjust cooking time based on the size of the roast.
- Use fresh herbs for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: crockpot pot roast