Slow Cooker Pot Roast
Enjoy a hearty and comforting meal with this Slow Cooker Pot Roast, featuring tender beef, flavorful vegetables, and rich gravy.
Ingredients
- 3 pounds beef chuck
- 1-2 tablespoons extra virgin olive oil
- 1 medium white onion, cut into large chunks
- 1.5 tablespoons chopped garlic (4-5 cloves)
- 1/4 cup Worcestershire sauce
- 2.5 cups beef stock (unsalted or low-sodium)
- 1.5 tablespoons fresh thyme (or 1.5 teaspoons dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1.5 pounds red potatoes, chopped into bite-sized pieces
- 1 pound carrots, cut into thick slices
- 8 ounces mushrooms, cut into chunks
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 2.5 tablespoons cornstarch mixed with 1/4 cup cold water
Instructions
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Pat the roast dry with paper towels and season it with salt and pepper.
- Once the oil is hot, sear the roast for 4-5 minutes on each side until browned. Transfer the roast to a 6-quart slow cooker.
- If necessary, add an additional 1/2-1 tablespoon of olive oil to the skillet. Sauté the onions for 2-3 minutes, then add the garlic and cook for an additional 30 seconds until fragrant.
- Pour Worcestershire sauce over the roast and top with the onion and garlic mixture. Pour in the beef stock, and stir in thyme and rosemary. Cook for 1 minute, then use a spatula to scrape up any browned bits from the skillet.
- Layer the potatoes, carrots, and mushrooms on top of the roast. Pour the beef stock over the vegetables.
- Season everything in the slow cooker with salt and pepper to taste. Cover and cook on low heat for 8-9 hours until the roast and vegetables are tender.
- Once done, carefully remove the roast and vegetables with a slotted spoon. Shred the roast with two forks and serve with the vegetables, garnished with parsley and drizzled with gravy.