Slow Cooker Pot Roast
Ingredients:
3-4 lb beef chuck roast (or rump roast)
1 tbsp olive oil
Salt and pepper, to taste
1 medium onion, chopped
4 cloves garlic, minced
4 medium carrots, peeled and cut into large chunks
4-5 medium potatoes, peeled and cut into chunks
2 cups beef broth
1/4 cup red wine (optional, or use extra broth)
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried basil (optional)
1 bay leaf
Fresh parsley (for garnish)
Instructions:
Prepare the Roast:
Pat the chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, sear the roast for 3-4 minutes per side, until browned. This step helps lock in flavor, but it’s optional if you’re short on time.
Layer the Vegetables:
Place the chopped onions, garlic, carrots, and potatoes in the bottom of the slow cooker. Spread them out evenly.
Add the Roast and Liquids:
Place the seared roast on top of the vegetables in the slow cooker.
In a small bowl, mix together the beef broth, red wine (if using), Worcestershire sauce, tomato paste, rosemary, thyme, basil, and bay leaf. Pour the mixture over the roast and vegetables.
Cook the Roast:
Cover the slow cooker with the lid and cook on low for 7-8 hours, or on high for 4-5 hours, until the roast is tender and easily shreds with a fork.
Check the roast at the 6-hour mark if cooking on low or the 3-hour mark on high to ensure it’s cooking to your desired tenderness.
Finish and Serve:
Remove the roast from the slow cooker and let it rest for 10 minutes before slicing or shredding.
If desired, remove the bay leaf and skim any excess fat from the cooking liquid. You can also transfer the liquids to a saucepan and simmer to reduce it for a thicker gravy.
Serve the sliced roast with the vegetables and pour some of the cooking liquid over the top. Garnish with fresh parsley if desired.