Pot Roast
Directions
- 1Pat the chuck roast dry with a paper towel.
- 2Season both sides of the roast with salt and pepper.
- 3Sear both sides of the chuck roast in a Dutch oven.
- 4Transfer the seared roast to a Crock-Pot.
- 5Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
- 6Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
- 7Dump the onion and garlic mixture on top of the roast in the Crock-Pot.
- 8Add five cut-up carrots and two handfuls of whole Yukon Gold potatoes to the Crock-Pot.
- 9Return to the Dutch oven and add 1 1/2 cups of beef broth.
- 10Add 2 teaspoons of Worcestershire sauce, a tablespoon of fresh minced thyme, and a tablespoon of fresh minced rosemary.
- 11Stir the mixture with a wooden spoon for a minute or so to scrape up all the good bits off the bottom.
- 12Pour the liquid mixture over everything in the Crock-Pot.
- 13Salt and pepper everything in the Crock-Pot one more time.
- 14Place the lid on the Crock-Pot and set the temperature to low for 8 to 9 hours.
- 15Once cooked, remove the lid, take out all the vegetables, and remove the meat.
- 16Use two forks to shred the meat.
- 17Cut up the potatoes to make them easier to serve.
- 18Place the shredded meat, carrots, and potatoes in a serving dish.
- 19Pour the remaining juices from the Crock-Pot through a fine mesh screen into a saucepan.
- 20Heat the juices on medium heat and add a cornstarch slurry to make gravy.
- 21Pour the gravy over the pot roast and vegetables.
- 22Garnish with fresh parsley if desired.
Ingredients
- 3 pound Chuck roast
- Salt
- Pepper
- 1 Onion
- 5 Garlic cloves
- 5 Carrots
- 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
Equipment
Dutch ovenCrock-potPaper towelCutting boardKnifeTongsWooden spoonLidServing dishFine mesh screenSaucepanMeasuring cupWhiskFork
Tips
- Browning the roast and using fresh herbs and vegetables makes a big difference in flavor.
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