Name: Slow-Cooker Pot Roast with Root Vegetables
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Ingredients: 3 lbs Boneless beef chuck roast; 1 tbsp Salt; 0.5 tbsp Black pepper; 2 tbsp Olive oil; 4 whole Large carrots, cut into chunks; 2 lbs Potatoes, cut into chunks; 1 whole Yellow onion, cut into wedges; 3 cloves Garlic, minced; 2 cups Beef broth; 2 tbsp Worcestershire sauce; 3 pieces Fresh thyme sprigs

Slow-Cooker Pot Roast with Root Vegetables

DinnerComfort FoodMeal PrepHigh-Protein

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Boneless beef chuck roast	3 lbs	306	33g	0g	20g
Salt	1 tbsp	0	0g	0g	0g
Black pepper	0.5 tbsp	1	0g	0g	0g
Olive oil	2 tbsp	31	0g	0g	4g
Large carrots, cut into chunks	4 whole	13	0g	3g	0g
Potatoes, cut into chunks	2 lbs	87	2g	20g	0g
Yellow onion, cut into wedges	1 whole	6	0g	1g	0g
Garlic, minced	3 cloves	2	0g	0g	0g
Beef broth	2 cups	4	1g	0g	0g
Worcestershire sauce	2 tbsp	3	0g	1g	0g
Fresh thyme sprigs	3 pieces	0	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Boneless beef chuck roast	3 lbs	306	33g	0g	20g
Salt	1 tbsp	0	0g	0g	0g
Black pepper	0.5 tbsp	1	0g	0g	0g
Olive oil	2 tbsp	31	0g	0g	4g
Large carrots, cut into chunks	4 whole	13	0g	3g	0g
Potatoes, cut into chunks	2 lbs	87	2g	20g	0g
Yellow onion, cut into wedges	1 whole	6	0g	1g	0g
Garlic, minced	3 cloves	2	0g	0g	0g
Beef broth	2 cups	4	1g	0g	0g
Worcestershire sauce	2 tbsp	3	0g	1g	0g
Fresh thyme sprigs	3 pieces	0	0g	0g	0g

Directions

Step 1
Season the chuck roast generously with salt and pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Step 3
Place carrots, potatoes, and onion in the bottom of a slow cooker. Top with the seared roast.
Step 4
In a small bowl, whisk together beef broth, minced garlic, and Worcestershire sauce. Pour over the roast and vegetables.
Step 5
Add fresh thyme sprigs. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the roast is fork-tender.
Step 6
Remove roast and vegetables to a serving platter. Shred the beef if desired. Skim fat from the cooking liquid and serve the rich pan juices as gravy.