Slow Cooker Pot Roast
3 pounds chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Directions:
Season the chuck roast generously with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until it's browned.
Place the seared roast in the slow cooker.
Add chopped onion, minced garlic, carrots, and potatoes around the roast.
Pour beef broth over everything.
Tuck fresh rosemary, thyme sprigs, and bay leaves around the roast.
Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender and easily shreds with a fork.
Remove the roast and vegetables from the slow cooker, and transfer to a serving platter.
Strain the cooking liquid, discarding the solids, and serve it as a flavorful sauce alongside the pot roast.
Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)