Basic Crock Pot Beef Roast With Vegetables

Name: Basic Crock Pot Beef Roast With Vegetables
Prep time: 18 min
Cook time: 540 min
Total time: 558 min
Yield: 8 servings
Cuisine: Southern,American
Ingredients: 4 pounds beef chuck roast; 1 pinch kosher salt; 1 pinch freshly ground black pepper; 2 tablespoons olive oil; 2 medium onions, sliced; 1 1/2 pounds small round potatoes, peeled or unpeeled and scrubbed; 3 to 4 medium carrots, peeled, cut into 1/2 x 3-inch sticks; 3 cloves garlic; 4 to 6 sprigs fresh thyme, or about 1 teaspoon dried leaf thyme; 2 cups no-sodium beef broth; 1 tablespoon Worcestershire sauce; 2 tablespoons cornstarch; 3 tablespoons cold water; 2 teaspoons unsalted butter

A slow cooker pot roast combines succulent beef, root vegetables, and seasonings, served with a rich, thickened gravy.

⭐ 4.4 (75 reviews) Prep: 18 minCook: 540 minTotal: 558 minYields: 8 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Southern American

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Instructions

Season pot roast with salt and pepper.
Heat oil in a skillet over medium-high heat; sear pot roast on all sides.
Add onions to skillet and cook until lightly browned.
Place potatoes, carrots, and garlic in a slow cooker, then add the seared roast, onions, and thyme.
Combine beef broth and Worcestershire sauce; pour over contents in the slow cooker.
Cover and cook 9 to 11 hours on low or 4 to 5.5 hours on high.
Transfer roast and vegetables to a platter; keep warm.
Strain cooking liquid and skim fat.
Boil strained juices in a saucepan for 10 minutes, or until reduced to 1.5 to 2 cups.
Whisk cornstarch with cold water; stir into boiling juices and cook until thickened.
Stir in butter; taste and adjust seasonings.
Drizzle sauce over meat and vegetables; serve remaining sauce separately.

Nutritional Info (per serving)

Calories: 689 kcal

Carbohydrate: 26 g

Cholesterol: 191 mg

Fiber: 3 g

Protein: 59 g

Saturated Fat: 16 g

Sodium: 353 mg

Sugar: 3 g

Fat: 39 g

Unsaturated Fat: 0 g