Slow Cooker Pot Roast

854 mins
Serves 4
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Directions

  1. 1Pat the 3 pound chuck roast dry with a paper towel.
  2. 2Pat the 3 pound chuck roast dry with a paper towel.
  3. 3Pat the 3 pound chuck roast dry with a paper towel.
  4. 4Season both sides of the roast with salt and pepper.
  5. 5Season both sides of the roast with salt and pepper.
  6. 6Season both sides of the roast with salt and pepper.
  7. 7Sear both sides of the roast in a hot Dutch oven.
  8. 8Sear both sides of the roast in a hot Dutch oven.
  9. 9Sear both sides of the roast in a hot Dutch oven.
  10. 10Place the seared roast in a crockpot.
  11. 11Place the seared roast in a crockpot.
  12. 12Place the seared roast in a crockpot.
  13. 13Sauté one thickly sliced onion in the same Dutch oven.
  14. 14Sauté one thickly sliced onion in the same Dutch oven.
  15. 15Sauté one thickly sliced onion in the same Dutch oven.
  16. 16Add 5 minced garlic cloves and sauté for about a minute.
  17. 17Add 5 minced garlic cloves and sauté for about a minute.
  18. 18Add 5 minced garlic cloves and sauté for about a minute.
  19. 19Place the sautéed onions and garlic on top of the roast in the crockpot.
  20. 20Place the sautéed onions and garlic on top of the roast in the crockpot.
  21. 21Place the sautéed onions and garlic on top of the roast in the crockpot.
  22. 22Add 5 sliced carrots and 2 handfuls of Yukon gold potatoes to the crockpot.
  23. 23Add 5 sliced carrots and 2 handfuls of Yukon gold potatoes to the crockpot.
  24. 24Add 5 sliced carrots and 2 handfuls of Yukon gold potatoes to the crockpot.
  25. 25In the Dutch oven, add 1 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary.
  26. 26In the Dutch oven, add 1 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary.
  27. 27In the Dutch oven, add 1 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary.
  28. 28Stir the mixture for a minute to scrape up the browned bits from the bottom of the pot.
  29. 29Stir the mixture for a minute to scrape up the browned bits from the bottom of the pot.
  30. 30Stir the mixture for a minute to scrape up the browned bits from the bottom of the pot.
  31. 31Pour the mixture over the other ingredients in the crockpot.
  32. 32Pour the mixture over the other ingredients in the crockpot.
  33. 33Pour the mixture over the other ingredients in the crockpot.
  34. 34Season with salt and pepper.
  35. 35Season with salt and pepper.
  36. 36Season with salt and pepper.
  37. 37Cover and cook on low for 8-9 hours.
  38. 38Cover and cook on low for 8-9 hours.
  39. 39Cover and cook on low for 8-9 hours.
  40. 40Remove the lid and take out the vegetables and meat.
  41. 41Remove the lid and take out the vegetables and meat.
  42. 42Remove the lid and take out the vegetables and meat.
  43. 43Shred the meat with two forks.
  44. 44Shred the meat with two forks.
  45. 45Shred the meat with two forks.
  46. 46Cut the potatoes in half for easier serving.
  47. 47Cut the potatoes in half for easier serving.
  48. 48Cut the potatoes in half for easier serving.
  49. 49Strain the juices from the crockpot into a saucepan.
  50. 50Strain the juices from the crockpot into a saucepan.
  51. 51Strain the juices from the crockpot into a saucepan.
  52. 52Make a cornstarch slurry and add it to the strained juices.
  53. 53Make a cornstarch slurry and add it to the strained juices.
  54. 54Make a cornstarch slurry and add it to the strained juices.
  55. 55Pour the gravy over the shredded meat and vegetables.
  56. 56Pour the gravy over the shredded meat and vegetables.
  57. 57Pour the gravy over the shredded meat and vegetables.
  58. 58Sprinkle with parsley and serve.
  59. 59Sprinkle with parsley and serve.
  60. 60Sprinkle with parsley and serve.

Ingredients

  • 3 pounds chuck roast
  • 3 pounds chuck roast
  • 3 pounds chuck roast
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 carrots
  • 5 carrots
  • 5 carrots
  • 2 handfuls Yukon gold potatoes
  • 2 handfuls Yukon gold potatoes
  • 2 handfuls Yukon gold potatoes
  • 1.5 cups beef broth
  • 1.5 cups beef broth
  • 1.5 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh rosemary
  • 1 pocketful parsley
  • 1 pocketful parsley
  • 1 pocketful parsley
  • 1 cornstarch slurry
  • 1 cornstarch slurry
  • 1 cornstarch slurry

Equipment

Dutch ovenpaper towelcrockpotwooden spoontongsmesh screenbowlfork