Description
A tender, flavorful pot roast slow-cooked with vegetables in a rich gravy, perfect for a comforting and hearty dinner.
Ingredients
Meat
- 3 pound chuck roast
Vegetables
- 4 carrots, chopped
- 3 potatoes, cubed
- 1 onion, sliced
Other
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cups beef broth
Instructions
- Season and sear the roast: Season the chuck roast generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side, to lock in flavor.
- Prepare the slow cooker: Place the chopped carrots, cubed potatoes, and sliced onion evenly in the bottom of the slow cooker, creating a vegetable bed for the roast.
- Add the roast and broth: Place the seared chuck roast on top of the vegetables. Pour the 3 cups of beef broth over the roast and vegetables to ensure they are partially submerged and to create a rich gravy as they cook.
- Cook the pot roast: Cover and cook on low heat for 8 hours or on high for 4 to 5 hours, until the meat is tender and easily pulls apart with a fork.
Notes
- Shred the beef before serving for easy portioning and extra tenderness.
- For thicker gravy, you can remove the roast and vegetables after cooking and simmer the liquid on the stovetop until reduced.
- Feel free to add herbs such as thyme or rosemary for extra aroma and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
