Description
A comforting, tender pot roast made in the slow cooker with beef chuck roast, vegetables, and savory broth. Perfect for family dinners with minimal effort and deep flavor.
Ingredients
3–4 lbs chuck roast
4–6 medium carrots, peeled and cut into 2-inch chunks
1.5 lbs potatoes (Yukon Gold or Russet), peeled and cut into 1.5-inch chunks
1 large yellow onion, quartered
4–6 cloves garlic, minced
2–3 cups beef broth (low sodium)
2–3 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf (optional)
Fresh parsley for garnish
Instructions
Pat the chuck roast dry and season with salt and pepper.
Place the meat in the bottom of the slow cooker.
Evenly spread carrots, potatoes, and onions around the roast.
Add garlic cloves directly into the meat cavity if possible.
Pour beef broth into the slow cooker until the liquid covers about one-third of the roast.
Add Worcestershire sauce and herbs.
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Garnish with fresh parsley before serving.
Notes
Ensure Worcestershire sauce is alcohol-free and halal-compliant.
Adjust liquid amount based on the size of your roast and slow cooker.
Let the roast rest for 10 minutes before serving to retain juices.
After cooking, remove the meat and thicken the cooking liquid with a slurry of 1-2 tbsp cornstarch + 1 tbsp water if desired.
- Prep Time: 20
- Cook Time: 540
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 serving (of 6-8)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg