Slow cooker pot roast

Ingredients:

• 3-4 lb chuck roast
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 4 carrots, peeled and cut into chunks
• 3-4 potatoes, cut into chunks (Yukon Gold or Russet)
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions:

1. Sear the Roast:
   Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds great flavor.
2. Prepare the Vegetables:
   In the slow cooker, place the chopped onion, carrots, and potatoes at the bottom.
3. Add the Roast:
   Place the seared roast on top of the vegetables in the slow cooker.
4. Mix the Broth:
   In a bowl, combine the beef broth, minced garlic, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
5. Cook:
   Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender and easily shreds with a fork.
6. Serve:
   Remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing or shredding. Serve with the vegetables and some of the cooking liquid spooned over the top.

Notes:

• Prep Time: 15 minutes
• Cook Time: 8-10 hours (low) or 4-6 hours (high)
• Total Time: 8-10 hours
• Servings: 6-8

Enjoy this hearty and delicious pot roast, perfect for chilly days! 🍽️✨