Slow Cooker Pot Roast with Veggies
Ingredients:
3–4 lb chuck roast
Salt & black pepper, to taste
2 tbsp olive oil
1 onion, sliced
4–5 garlic cloves, minced
1 lb baby potatoes (halved)
3–4 carrots, cut into chunks
2 cups beef broth
1 tbsp Worcestershire sauce
2 tsp Italian seasoning
2 tbsp tomato paste (optional for richness)
Fresh thyme or rosemary (for garnish)
Directions:
1. Season roast with salt and pepper on all sides.
2. Heat olive oil in a skillet over medium-high and sear roast on all sides until browned.
3. Place roast in slow cooker. Add onion, garlic, potatoes, and carrots.
4. In a bowl, mix beef broth, Worcestershire sauce, Italian seasoning, and tomato paste. Pour over meat and veggies.
5. Cook on low for 8 hours or high for 4-5 hours, until meat is tender and falls apart easily.
6. Serve warm with ladled gravy and garnish with fresh herbs.
Prep Time: 15 min | Cook Time: 8 hrs | Total Time: 8 hrs 15 min
Approx: 420 kcal | Servings: 6