# Pot Roast

This is a recipe for a delicious pot roast made in a slow cooker, featuring tender beef, vegetables, and a savory gravy.

- Total time: 540 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 Whole 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 3-pound 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 into 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 sautéed onions and garlic on top of the roast in the crock pot.
8. Add five cut-up carrots to the crock pot.
9. Add two handfuls of whole Yukon Gold potatoes to the crock pot.
10. Pour about 1.5 cups of beef broth into the Dutch oven.
11. Add two teaspoons of Worcestershire sauce to the broth.
12. Add a tablespoon of fresh minced thyme to the broth.
13. Add a tablespoon of fresh minced rosemary to the broth.
14. Stir the broth mixture for a minute, scraping all the good bits off the bottom of the Dutch oven.
15. Pour all of the broth mixture over the roast and vegetables in the crock pot.
16. Salt and pepper the contents of the crock pot one more time 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 and take out all the vegetables and meat from the crock pot.
19. Use two forks to shred the cooked meat.
20. Cut the potatoes into smaller, easier-to-serve pieces.
21. Arrange the shredded meat, potatoes, and carrots on a serving platter.
22. Pour the remaining juices from the crock pot through a fine mesh strainer into a saucepan.
23. Heat the strained juices on medium heat and add a cornstarch slurry to make gravy.
24. Pour the gravy over the pot roast and vegetables on the serving platter.
25. Sprinkle fresh parsley on top of the pot roast for garnish.

## Equipment

- Dutch oven
- Cuisinart Countertop Burner
- Paper towel
- Tongs
- Crock pot
- Wooden spatula
- Serving platter
- Fine mesh strainer
- Saucepan
- Whisk

## Tips

- Browning the roast and using fresh herbs and vegetables makes a significant difference in flavor.

## Source

- Original video: https://www.tiktok.com/t/ZP8AGSvAK/
- Recipe page: https://www.cliprecipe.com/recipe/9b84ff66-de0c-4421-b941-3c5741b94ec0
- Extracted: 2025-10-20

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