Description
A classic, comforting crockpot roast dish that combines tender beef with savory vegetables, perfect for an effortless meal.
Ingredients
- 3-4 lbs chuck roast
- 5-6 medium Yukon Gold or Russet potatoes, peeled and chunked (about 2.5 lbs)
- 5-6 large carrots, peeled and chunked (about 14 oz)
- 1 large onion, sliced
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Optional: 2 stalks celery, chunked
- Optional: 1 bay leaf
Instructions
- Peel and chunk the potatoes and carrots into large pieces.
- Slice the onion.
- If using, chop the celery and add it to the pot.
- Layer the veggies in the bottom of the crockpot.
- Pat the chuck roast dry and season it with salt, pepper, and dried thyme.
- Heat olive oil in a heavy skillet over medium-high heat and sear the roast for 2-3 minutes per side.
- Place the seared roast on top of the veggies in the crockpot and add the onions around it.
- Mix the beef broth, Worcestershire sauce, and minced garlic in a bowl and pour over the roast and veggies.
- Add the bay leaf if desired, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Once cooked, check the roast for tenderness, shred or slice to serve, and ladle broth over the meat and veggies.
Notes
Searing the meat enhances the flavor significantly. Adjust vegetables as per preference, and always use low-sodium broth for best results.