A classic, tender slow cooker pot roast with root vegetables and a rich homemade gravy.
Ingredients
- 3 lbs beef chuck roast
- 1 lb Yukon Gold potatoes, halved
- 4 large carrots, cut into 2-inch chunks
- 1 large yellow onion, wedged
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
Instructions
- Season beef with salt and pepper. Sear in a hot skillet until browned on all sides.
- Place onions, carrots, and potatoes in the bottom of the slow cooker.
- Place the roast on top of the vegetables. Add garlic, herbs, broth, and Worcestershire sauce.
- Cover and cook on Low for 8-10 hours until meat is fork-tender.
- Remove meat and veggies. Thicken the remaining liquid with a cornstarch slurry for gravy.