Slow Cooked Pot Roast with Carrots and Potatoes

👉Ingredients:

↪️3-4 lb chuck roast

↪️1 tbsp olive oil

↪️4 large carrots, peeled and cut into large chunks

↪️6-8 small or medium potatoes, halved or quartered

↪️1 onion, quartered

↪️3 cloves garlic, minced

↪️1 cup beef broth

↪️1/2 cup red wine (optional)

↪️2 tbsp Worcestershire sauce

↪️2 sprigs fresh rosemary (or 1 tsp dried rosemary)

↪️2 sprigs fresh thyme (or 1 tsp dried thyme)

↪️Salt and pepper to taste

👉Instructions:

✅️1. Sear the Roast: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear it on all sides until browned, about 3-4 minutes per side. Remove and set aside.

✅️2. Cook the Vegetables: In the same skillet, sauté the onion, carrots, and potatoes for 3-4 minutes to add color. Add garlic and cook for another minute.

✅️3. Deglaze the Pan: Pour beef broth and red wine (if using) into the skillet, scraping up any browned bits. Stir in Worcestershire sauce.

✅️4. Slow Cook: If using a slow cooker, transfer the roast and veggies, pouring liquid and herbs on top. Cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender. Alternatively, cook in a Dutch oven at 325°F (160°C) for 3-4 hours.

✅️5. Serve: Once cooked, remove rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, drizzling the flavorful juices on top.

🔹️Enjoy this comforting meal!