A hearty and flavorful slow cooker pot roast with tender vegetables and savory gravy, perfect for a comforting family meal.
Ingredients
Main
3-4poundschuck roast, fat trimmed
3tablespoonsolive oil
1yellow onionyellow onion, cut into 1/2" slices
6clovesgarlic, smashed
2tablespoonstomato paste
2teaspoonsbrown sugar
2teaspoonsItalian seasoning
1teaspoongarlic powder
1teaspoononion powder
1teaspoonchili powder
2teaspoonsWorcestershire sauce
32ouncesbeef stock
2poundscarrots, peeled and cut into 2-3" pieces
2poundsbaby gold potatoes, halved if large
4sprigsfresh thyme
4sprigsfresh rosemary
3tablespoonscornstarch, optional (for gravy)
to tasteKosher salt
to tastefresh cracked pepper
for garnishfresh chopped parsley(for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear on all sides for 4-5 minutes each. Transfer to slow cooker.
In the same pan, cook onions with salt and pepper for 4 minutes. Add garlic, tomato paste, sugar, Italian seasoning, garlic powder, onion powder, chili powder, and cook for 1 minute. Deglaze with Worcestershire and a splash of beef stock, scraping up bits.
Add the onion mixture, carrots, potatoes, remaining beef stock, herbs, and bay leaves to the crock pot. Cover and cook on high for 5-6 hours or low for 8-10 hours until beef shreds easily.
Optional: Strain cooking liquid into a saucepan, dissolve cornstarch in water, and stir into the liquid. Simmer until thickened to make gravy. Season with salt and pepper.
Garnish the roast with parsley, serve with gravy. Enjoy!
Notes
For best results, sear the meat well and cook low and slow for tender results. Adjust salt and pepper to taste.