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Slow-Cooked Pot Roast with Root Vegetables: A Juicy Family Favorite

Slow-Cooked Pot Roast with Root Vegetables
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A hearty and delicious slow-cooked pot roast featuring tender meat and flavorful root vegetables, perfect for family gatherings.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 4 cups potatoes, chopped
  • 3 cups carrots, chopped
  • 2 cups onions, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions

  1. Season the beef chuck roast with salt, black pepper, and thyme.
  2. In a large skillet, sear the roast on all sides over medium-high heat.
  3. Place the chopped potatoes, carrots, and onions in the slow cooker.
  4. Add the seared roast on top of the vegetables.
  5. Pour the beef broth and Worcestershire sauce over the roast and vegetables.
  6. Cover and cook on low for 8 hours or on high for 4 hours.
  7. Once cooked, shred the meat and mix with the vegetables before serving.

Notes

  • For extra flavor, add a splash of red wine to the broth.
  • Feel free to substitute other root vegetables like parsnips or turnips.

Nutrition

Keywords: slow-cooked pot roast, family recipe, comfort food

Find it online: https://www.yumandbye.com/slow-cooked-pot-roast/