Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Total time: 480 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds beef chuck roast, trimmed of excess fat; 2 tablespoons olive oil; 1 tablespoon salt; 1 teaspoon ground black pepper; 1 large onion, sliced; 4 carrots, peeled and cut into chunks; 3 cloves garlic, minced; 3 cups beef broth; 2 tablespoons Worcestershire sauce; 2 bay leaves; 1 pound potatoes, quartered

American · Summer · 480 min · Serves 6 · By The Lesapor Kitchen

This slow cooker pot roast is perfect for a lazy summer weekend. It’s simple, hearty, and lets the rich flavors develop slowly, filling your home with a comforting aroma.

Ingredients

3 pounds beef chuck roast, trimmed of excess fat
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon ground black pepper
1 large onion, sliced
4 carrots, peeled and cut into chunks
3 cloves garlic, minced
3 cups beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1 pound potatoes, quartered

Method

Season the beef chuck roast on all sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
Place the sliced onion, carrots, and garlic in the bottom of a slow cooker.
Transfer the seared roast to the slow cooker on top of the vegetables.
Pour beef broth and Worcestershire sauce over the roast. Add bay leaves.
Cover and cook on low for 8 hours, adding the potatoes to the slow cooker during the last 3 hours of cooking.
Remove bay leaves before serving. Slice the roast and serve with the vegetables and a ladle of the cooking liquid.