Slow Cooker Pot Roast
Easy comfort food---crock pot beef pot roast is easy and delicious...a perfect meal for a hectic week night. Made with carrots, potatoes, and spinach.
Servings: 6
Ingredients
- 4-5 pound chuck roast
- 2 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp coarse ground black pepper
- 1 tsp dried thyme
- 1 pound carrots peeled and cut into 2" chunks
- 2 pounds Yukon gold potatoes peeled and cut into large chunks
- 3 cloves garlic minced
- 2 cups beef broth
- 2 tbsp corn starch
- 2 tbsp water
- minced Italian parsley (optional) to garnish
Instructions
- Heat a skillet over medium-high heat and add the olive oil.
- Season the chuck roast with kosher salt, pepper, and thyme, then place on the skillet to brown deeply, for 4-5 minutes on each side.
- Meanwhile, in slow cooker add the carrots, potatoes, and garlic.
- Lay the beef on top, then add the broth. Cover and cook on low for 8-10 hours or high for 4-6 hours.
- When done cooking, remove the food to a serving platter. In a small bowl, mix the corn starch and water together then add to the drippings in the crock pot to thicken into a gravy.
- When ready to serve, plate the pot roast and veggies and pour the gravy over the food. Garnish with parsley.
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Notes
The beef broth should have sodium in it, so be careful about adding extra salt to the dish, or omit using it (to seasoning the meat when you brown it on the skillet) if that is a concern.