The Perfect Slow Cooker Pot Roast

854 mins
Serves 4
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Directions

  1. 1Add a 3-pound chuck roast to a dutch oven.
  2. 2Add a 3-pound chuck roast to a dutch oven.
  3. 3Add a 3-pound chuck roast to a dutch oven.
  4. 4Pat the roast dry with a paper towel.
  5. 5Pat the roast dry with a paper towel.
  6. 6Pat the roast dry with a paper towel.
  7. 7Salt and pepper both sides of the roast.
  8. 8Salt and pepper both sides of the roast.
  9. 9Salt and pepper both sides of the roast.
  10. 10Sear both sides of the roast in the dutch oven.
  11. 11Sear both sides of the roast in the dutch oven.
  12. 12Sear both sides of the roast in the dutch oven.
  13. 13Place the seared roast in a crockpot.
  14. 14Place the seared roast in a crockpot.
  15. 15Place the seared roast in a crockpot.
  16. 16Add one thick-sliced onion to the dutch oven and saute for a couple of minutes.
  17. 17Add one thick-sliced onion to the dutch oven and saute for a couple of minutes.
  18. 18Add one thick-sliced onion to the dutch oven and saute for a couple of minutes.
  19. 19Add five minced garlic cloves to the dutch oven and saute for a minute or so.
  20. 20Add five minced garlic cloves to the dutch oven and saute for a minute or so.
  21. 21Add five minced garlic cloves to the dutch oven and saute for a minute or so.
  22. 22Dump the onion and garlic mixture on top of the roast in the crockpot.
  23. 23Dump the onion and garlic mixture on top of the roast in the crockpot.
  24. 24Dump the onion and garlic mixture on top of the roast in the crockpot.
  25. 25Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  26. 26Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  27. 27Add five cut-up carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  28. 28Add 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.
  29. 29Add 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.
  30. 30Add 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.
  31. 31Pour the mixture from the dutch oven over the vegetables and roast in the crockpot.
  32. 32Pour the mixture from the dutch oven over the vegetables and roast in the crockpot.
  33. 33Pour the mixture from the dutch oven over the vegetables and roast in the crockpot.
  34. 34Add salt and pepper to the crockpot.
  35. 35Add salt and pepper to the crockpot.
  36. 36Add salt and pepper to the crockpot.
  37. 37Cover the crockpot and set the temperature to low for eight to nine hours.
  38. 38Cover the crockpot and set the temperature to low for eight to nine hours.
  39. 39Cover the crockpot and set the temperature to low for eight to nine hours.
  40. 40Remove all the vegetables from the crockpot.
  41. 41Remove all the vegetables from the crockpot.
  42. 42Remove all the vegetables from the crockpot.
  43. 43Remove the meat and shred it using two forks.
  44. 44Remove the meat and shred it using two forks.
  45. 45Remove the meat and shred it using two forks.
  46. 46Cut up the potatoes.
  47. 47Cut up the potatoes.
  48. 48Cut up the potatoes.
  49. 49Place the shredded meat, potatoes, and carrots in a serving dish.
  50. 50Place the shredded meat, potatoes, and carrots in a serving dish.
  51. 51Place the shredded meat, potatoes, and carrots in a serving dish.
  52. 52Pour the juices through a fine mesh screen into a saucepan.
  53. 53Pour the juices through a fine mesh screen into a saucepan.
  54. 54Pour the juices through a fine mesh screen into a saucepan.
  55. 55Add a cornstarch slurry to the gravy and pour it over the meat and vegetables.
  56. 56Add a cornstarch slurry to the gravy and pour it over the meat and vegetables.
  57. 57Add a cornstarch slurry to the gravy and pour it over the meat and vegetables.
  58. 58Add a pocketful of parsley on top.
  59. 59Add a pocketful of parsley on top.
  60. 60Add a pocketful of parsley on top.

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 thick sliced onion
  • 1 thick sliced onion
  • 1 thick sliced onion
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 5 cut up carrots
  • 5 cut up carrots
  • 5 cut up 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 towelcrockpotfine mesh screenwooden spoon