Slow Cooker Pot Roast with Baby Potatoes and Carrots

◾️Slow Cooker Pot Roast with Baby Potatoes and Carrots

👉Ingredients:

↪️3 to 4 lb beef chuck roast

↪️2 tablespoons olive oil

↪️Salt and freshly ground black pepper

↪️1 large onion, thinly sliced

↪️4 garlic cloves, minced

↪️1 tablespoon tomato paste

↪️1 tablespoon Worcestershire sauce

↪️2 cups beef broth

↪️1 lb baby potatoes, cut in half

↪️1 lb baby carrots

↪️2 sprigs fresh rosemary

↪️2 sprigs fresh thyme

👉Instructions:

✅️1. Pat the chuck roast dry using paper towels and season it generously with salt and black pepper.

✅️2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 3–4 minutes per side until nicely browned.

✅️3. Transfer the seared roast to the slow cooker. Top it with sliced onions and minced garlic.

✅️4. In a bowl, mix the tomato paste and Worcestershire sauce into the beef broth, then pour the mixture over the meat.

✅️5. Add the halved baby potatoes, baby carrots, rosemary, and thyme to the slow cooker.

✅️6. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is tender enough to shred with a fork.

✅️7. Once done, remove the roast and vegetables. Discard the rosemary and thyme stems.

✅️8. (Optional) To thicken the cooking liquid into a gravy, pour it into a saucepan. Bring to a boil and either reduce it or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons water) until it reaches your desired consistency.

✅️9. Serve the pot roast hot with the vegetables and spoon the sauce or gravy over the top.

🔹️Prep Time: 15 minutes

🔹️Cook Time: 8 hours

🔹️Total Time: 8 hours 15 minutes

🔹️Calories: 490 kcal per serving

🔹️Servings: 6