Description
A hearty and succulent pot roast slow-cooked with aromatic vegetables for a comforting meal.
Ingredients
Scale
For the Crust:
- 3-pound beef chuck roast
- 4 carrots, chopped
- 4 potatoes, quartered
- 1 onion, chopped
- 2 cups beef broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pan over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned.
- Place the seared roast in a slow cooker. Add carrots, potatoes, onion, and garlic around the roast.
- Pour beef broth over the ingredients and sprinkle with thyme and rosemary. Cover and cook on low for 8 hours, or until the meat is tender.
Notes
You can customize the seasonings to taste.