Description
Tender, juicy beef pot roast simmered low and slow with herbs, carrots, and potatoes — a true Sunday dinner classic that delivers rich flavors and melt-in-your-mouth texture.
Ingredients
Beef and Seasonings
- 3 lbs beef chuck roast
- 1 tsp garlic powder
- 1 tsp thyme
- Salt & pepper to taste
Vegetables
- 1 onion, quartered
- 3 carrots, chopped
Liquids and Flavorings
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
Instructions
- Sear the Roast: Heat a skillet over medium-high heat. Sear the beef chuck roast on all sides for about 2 minutes per side to develop a rich brown crust that enhances flavor.
- Prepare for Slow Cooking: Transfer the seared roast into a Dutch oven or slow cooker. Add the quartered onion, chopped carrots, and beef broth around the meat.
- Add Seasonings: Stir in Worcestershire sauce, garlic powder, thyme, and season everything with salt and pepper according to your taste.
- Cook Low and Slow: Cover and cook in the oven at 325°F (160°C) for about 3 hours or set the slow cooker on low and cook for 8 hours until the meat is tender and falls apart easily.
- Optional Gravy: If desired, thicken the cooking liquid with a cornstarch slurry (mix cornstarch with cold water) to create a rich gravy to serve alongside the roast.
Notes
- Thicken the gravy with a cornstarch slurry if desired for a richer sauce.
- For added depth of flavor, sear the vegetables briefly before adding them to the slow cooker or Dutch oven.
- The roast can be cooked in a slow cooker or oven depending on your preference and available equipment.
- Let the roast rest for a few minutes before slicing to retain juices.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner / Main
- Method: Slow Cooking
- Cuisine: American
