Ingredients
Scale
- 3 to 4 pounds Chuck roast
- 4 Carrots, chopped
- 4 Potatoes, diced
- 1 Onion, chopped
- 2 cups Beef broth
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- Optional: Fresh herbs, such as thyme or rosemary
Instructions
- Place the chuck roast in the bottom of the crockpot.
- Add the chopped carrots, diced potatoes, and chopped onion around the roast.
- Combine the beef broth, minced garlic, salt, black pepper, and Worcestershire sauce in a separate bowl.
- Whisk the mixture until the seasonings distribute evenly throughout the broth.
- Pour the seasoned broth over the roast and vegetables.
- Add optional thyme or rosemary sprigs over the top.
- Cover the crockpot securely with its lid.
- Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- Check the roast when it becomes fork-tender and falls apart easily.
- Remove the roast carefully and rest it for 10 minutes before cutting or shredding.
- Transfer the vegetables to a serving platter or individual plates.
- Spoon the cooking juices over the beef and vegetables.
- Serve the pot roast warm with additional broth or gravy.
Notes
Choose a well-marbled chuck roast for best results. Let the roast rest for 10 minutes after cooking for easier slicing.
- Prep Time: 5 minutes
- Cook Time: 480 to 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 0mg
Keywords: pot roast, slow cooker, beef, comfort food, easy dinner
