Description
This recipe brings back the warmth of family Sundays—where the kitchen smelled of herbs and comfort, and the roast practically fell apart on your fork. It’s hearty, rustic, and feels like a warm hug after a long day. A slow cooker staple everyone should have in their back pocket.
Ingredients
3–5 lb chuck roast
3–4 tbsp olive oil
6 large carrots, unpeeled and halved
2 onions, cut into large chunks
4 garlic cloves, minced
4 cups low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 tbsp butter
3 tbsp flour
Kosher salt and black pepper, to taste
Instructions
Sear the Roast: Season the roast with salt and pepper. In a skillet, heat olive oil and sear roast on all sides until browned.
Layer the Slow Cooker: Add carrots, onions, garlic, and herbs to the bottom. Place the seared roast on top and pour in the beef broth.
Cook: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the roast is fork-tender.
Make the Gravy: In a saucepan, melt butter and whisk in flour to form a roux. Slowly add some of the cooking broth to thicken into a rich gravy.
Serve: Slice or shred roast and serve with vegetables and a generous drizzle of gravy.
Notes
Tender, savory, and soul-warming—this classic pot roast is slow-cooked comfort at its finest.
- Prep Time: 15 minutes
- Cook Time: 8–10 hrs
Nutrition
- Calories: 460 per serving
- Sugar: 6g per serving
- Sodium: 600mg per serving
- Fat: 25g per serving
- Saturated Fat: 10g per serving
- Carbohydrates: 18g per serving
- Fiber: 3g per serving
- Protein: 38g per serving