Slow Cooker Pot Roast

854 mins
Serves 4
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Directions

  1. 1Add a three-pound chuck roast to a Dutch oven.
  2. 2Add a three-pound chuck roast to a Dutch oven.
  3. 3Add a three-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 your crockpot.
  14. 14Place the seared roast in your crockpot.
  15. 15Place the seared roast in your crockpot.
  16. 16Add one thick sliced onion to the Dutch oven and sauté for a couple of minutes.
  17. 17Add one thick sliced onion to the Dutch oven and sauté for a couple of minutes.
  18. 18Add one thick sliced onion to the Dutch oven and sauté for a couple of minutes.
  19. 19Add five minced garlic cloves to the Dutch oven and sauté for a minute.
  20. 20Add five minced garlic cloves to the Dutch oven and sauté for a minute.
  21. 21Add five minced garlic cloves to the Dutch oven and sauté for a minute.
  22. 22Pour the onion and garlic mixture over the roast in the crockpot.
  23. 23Pour the onion and garlic mixture over the roast in the crockpot.
  24. 24Pour the onion and garlic mixture over the roast in the crockpot.
  25. 25Add five sliced carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  26. 26Add five sliced carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  27. 27Add five sliced carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
  28. 28Add about one and a half cups of beef broth, two teaspoons of Worcestershire sauce, one tablespoon of fresh minced thyme and one tablespoon of fresh minced rosemary to the Dutch oven.
  29. 29Add about one and a half cups of beef broth, two teaspoons of Worcestershire sauce, one tablespoon of fresh minced thyme and one tablespoon of fresh minced rosemary to the Dutch oven.
  30. 30Add about one and a half cups of beef broth, two teaspoons of Worcestershire sauce, one tablespoon of fresh minced thyme and one tablespoon of fresh minced rosemary to the Dutch oven.
  31. 31Stir the mixture in the Dutch oven for a minute to scrape up the bits from the bottom.
  32. 32Stir the mixture in the Dutch oven for a minute to scrape up the bits from the bottom.
  33. 33Stir the mixture in the Dutch oven for a minute to scrape up the bits from the bottom.
  34. 34Pour the mixture from the Dutch oven over the other ingredients in the crockpot.
  35. 35Pour the mixture from the Dutch oven over the other ingredients in the crockpot.
  36. 36Pour the mixture from the Dutch oven over the other ingredients in the crockpot.
  37. 37Salt and pepper everything in the crockpot.
  38. 38Salt and pepper everything in the crockpot.
  39. 39Salt and pepper everything in the crockpot.
  40. 40Cover the crockpot and set the temperature to low for eight to nine hours.
  41. 41Cover the crockpot and set the temperature to low for eight to nine hours.
  42. 42Cover the crockpot and set the temperature to low for eight to nine hours.
  43. 43Remove the vegetables from the crockpot.
  44. 44Remove the vegetables from the crockpot.
  45. 45Remove the vegetables from the crockpot.
  46. 46Remove the meat and shred it using two forks.
  47. 47Remove the meat and shred it using two forks.
  48. 48Remove the meat and shred it using two forks.
  49. 49Cut the potatoes into halves.
  50. 50Cut the potatoes into halves.
  51. 51Cut the potatoes into halves.
  52. 52Place the shredded meat and vegetables in a serving dish.
  53. 53Place the shredded meat and vegetables in a serving dish.
  54. 54Place the shredded meat and vegetables in a serving dish.
  55. 55Strain the juices from the crockpot through a fine mesh strainer into a saucepan.
  56. 56Strain the juices from the crockpot through a fine mesh strainer into a saucepan.
  57. 57Strain the juices from the crockpot through a fine mesh strainer into a saucepan.
  58. 58Add a cornstarch slurry to the strained juices and heat on medium until thickened.
  59. 59Add a cornstarch slurry to the strained juices and heat on medium until thickened.
  60. 60Add a cornstarch slurry to the strained juices and heat on medium until thickened.
  61. 61Pour the gravy over the meat and vegetables.
  62. 62Pour the gravy over the meat and vegetables.
  63. 63Pour the gravy over the meat and vegetables.
  64. 64Add a pocketful of parsley to the top.
  65. 65Add a pocketful of parsley to the top.
  66. 66Add a pocketful of parsley to the 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 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 cornstarch slurry
  • 1 cornstarch slurry
  • 1 cornstarch slurry
  • 1 pocketful parsley
  • 1 pocketful parsley
  • 1 pocketful parsley

Equipment

Dutch ovenpaper towelcrockpotwooden spoontongsmesh strainerbowlknifetwo forks