Slow-cooked pot roast

Here’s a classic slow-cooked pot roast that turns out tender and flavorful every time 🥩🥕

Slow-Cooked Pot Roast

Ingredients

• 3–4 lb chuck roast
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil (optional, for searing)
• 1 lb baby potatoes (or chopped potatoes)
• 3–4 carrots, cut into chunks
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme or rosemary
• Optional: 1 tbsp tomato paste for richer flavor

Instructions

1. Season the roast with salt, pepper, garlic powder, and onion powder.
2. Optional sear: Heat olive oil in a skillet and brown the roast on all sides (adds flavor, but you can skip).
3. Layer veggies in the bottom of the slow cooker: potatoes, carrots, onion, and garlic.
4. Place roast on top of the vegetables.
5. Add liquids: Pour in beef broth, Worcestershire sauce, and tomato paste (if using). Sprinkle herbs over the top.
6. Cook:
   • Low: 8–9 hours
   • High: 4–5 hours
     Until the meat is fork-tender.
7. Serve sliced or shredded, with vegetables and juices spooned over the top.

Optional Gravy

• Remove meat and veggies.
• Pour liquid into a saucepan, whisk in 1–2 tbsp cornstarch mixed with water.
• Simmer until thickened.

If you want, I can give you a 3-ingredient version, a BBQ-style pot roast, or one made without potatoes.