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The Perfect Slow Cooker Pot Roast

14h 14m
Serves 4
facebook.com

The Perfect Slow Cooker Pot Roast

facebook.com
14h 14m
Serves 4

Directions

  1. 1Add a 3-pound chuck roast to a dutch oven.
  2. 2Pat the roast dry with a paper towel.
  3. 3Salt and pepper both sides of the roast.
  4. 4Sear both sides of the roast in the dutch oven.
  5. 5Place the seared roast in a crockpot.
  6. 6Add one thick-sliced onion to the dutch oven and saute for a couple of minutes.
  7. 7Add five minced garlic cloves to the dutch oven and saute for a minute or so.
  8. 8Dump the onion and garlic mixture on top of the roast in the crockpot.
  9. 9Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  10. 10Add about 1 and 1/2 cups of beef broth, 2 teaspoons of Worcestershire sauce, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh rosemary to the dutch oven and stir for a minute.
  11. 11Pour the mixture from the dutch oven over the vegetables and roast in the crockpot.
  12. 12Add salt and pepper to the crockpot.
  13. 13Cover the crockpot and set the temperature to low for eight to nine hours.
  14. 14Remove all the vegetables from the crockpot.
  15. 15Remove the meat and shred it using two forks.
  16. 16Cut up the potatoes.
  17. 17Place the shredded meat, potatoes, and carrots in a serving dish.
  18. 18Pour the juices through a fine mesh screen into a saucepan.
  19. 19Add a cornstarch slurry to the gravy and pour it over the meat and vegetables.
  20. 20Add a pocketful of parsley on top.

Ingredients

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

Equipment

dutch ovenpaper towelcrockpotfine mesh screenwooden spoon

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