Description
A hearty and comforting slow-cooked beef roast with vegetables, perfect for family gatherings and weekday dinners.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Instructions
- Place the chopped onions, garlic, carrots, and potatoes in the bottom of the slow cooker, spreading them in a single layer.
- Season the beef roast with salt, pepper, thyme, and rosemary, then place it on top of the vegetables.
- In a separate bowl, mix together the beef broth and Worcestershire sauce, then pour it over the roast.
- Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender.
- Remove the beef and vegetables, let the beef rest before slicing, and serve with the gravy from the slow cooker.
Notes
For extra flavor, consider searing the roast before placing it in the slow cooker. Fresh herbs can be added at the end for a bright finish.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg