Description
A warm, hearty beef pot roast that transforms a simple gathering into a memorable feast with tender beef and vibrant vegetables.
Ingredients
- 4 pounds beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Sear the beef chuck roast on all sides until browned in a large skillet.
- Place the chopped onion and minced garlic at the bottom of the crockpot.
- Add the seared beef on top, then layer the carrots and potatoes.
- Mix beef broth, Worcestershire sauce, thyme, salt, and pepper in a bowl. Pour this mixture over the beef and vegetables.
- Cover and cook on low for 480-600 minutes or until the beef is tender.
- Serve hot, shredding the beef if desired.
Notes
Consider marinating the beef overnight for enhanced flavor. Change up the vegetables for variety.
