# Pot Roast

A delicious pot roast made in a slow cooker with beef, potatoes, carrots, and a rich gravy.

- Total time: 480 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 3 pound chuck roast
- salt
- pepper
- 1 thick sliced onion
- 5 minced garlic cloves
- 5 cut carrots
- 2 handfuls Yukon Gold potatoes
- 1.5 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced rosemary
- cornstarch slurry
- parsley

## Instructions

1. Pat the chuck roast dry with a paper towel.
2. Season both sides of the roast with salt and pepper.
3. Sear both sides of the chuck roast in a Dutch oven until browned.
4. Transfer the seared roast to a Crock-Pot.
5. Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
6. Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
7. Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
8. Add five cut carrots to the Crock-Pot.
9. Add two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
10. Pour about one and a half cups of beef broth into the Dutch oven.
11. Add two teaspoons of Worcestershire sauce.
12. Add a tablespoon of fresh minced thyme.
13. Add a tablespoon of fresh minced rosemary.
14. Stir the mixture in the Dutch oven for a minute, scraping the bottom to deglaze.
15. Pour the liquid mixture from the Dutch oven over the roast and vegetables in the Crock-Pot.
16. Salt and pepper everything in the Crock-Pot again, if desired.
17. Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
18. Once cooked, remove the lid from the Crock-Pot.
19. Remove the vegetables and meat from the Crock-Pot.
20. Shred the meat using two forks.
21. Cut up the potatoes into smaller, easier-to-serve pieces.
22. Arrange the shredded meat, potatoes, and carrots on a serving platter.
23. Pour the remaining juices from the Crock-Pot through a fine mesh screen into a pot to make gravy.
24. Heat the strained juices on medium heat and add a cornstarch slurry to thicken into gravy.
25. Pour the gravy over the pot roast and vegetables.
26. Sprinkle with parsley, if desired.

## Equipment

- Dutch oven
- paper towel
- chopping board
- knife
- tongs
- Crock-Pot
- wooden spoon
- colander
- pot
- whisk
- fork

## Tips

- Browning your roast and using fresh herbs and veggies makes a significant difference in taste.

## Source

- Original video: https://www.facebook.com/share/v/15t9sQc5jd/
- Recipe page: https://www.cliprecipe.com/recipe/00961186-4e73-4439-9b84-38b71b0de503
- Extracted: 2025-11-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt