Classic Slow-Cooked Pot Roast with Glazed Baby Potatoes and Carrots
Ingredients:
3–4 lb beef chuck roast
1 tbsp olive oil
Salt and black pepper to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 large yellow onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 lb baby potatoes, halved
4 large carrots, cut into thick slices
2 tbsp butter (for glazing)
1 tbsp brown sugar (for glazing)
Fresh parsley, chopped (for garnish)
Directions:
Season the chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
In a large skillet, heat olive oil over medium-high heat. Sear the roast for 3–4 minutes per side until nicely browned.
Transfer the roast to the slow cooker. Add sliced onion, garlic, beef broth, Worcestershire sauce, and tomato paste.
Arrange baby potatoes and carrots around the roast. Cover and cook on low for 8–9 hours or high for 4–5 hours, until the roast is tender and falling apart.
Just before serving, melt butter in a small saucepan. Stir in brown sugar and toss the cooked carrots and potatoes in the glaze for extra flavor.
Shred the roast with two forks and return it to the juices in the slow cooker.
Serve hot with glazed vegetables and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 520 kcal per serving | Servings: 6 servings
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