Crockpot Roast

 

Crockpot Roast 

Ingredients:

3–4 lb beef chuck roast

4 large carrots, peeled and cut into chunks

4–5 potatoes, peeled and cut into chunks

1 onion, quartered

3 cloves garlic, minced

2 cups beef broth

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions:

1. Prepare the Meat: Generously season the chuck roast with salt and pepper on all sides.

2. Sear the Meat (Optional): Heat a skillet over medium-high heat and sear the roast for 2–3 minutes per side until browned. This enhances flavor but can be skipped if short on time.

3. Layer the Vegetables: Place the carrots, potatoes, and onion at the bottom of the Crockpot.

4. Add the Roast and Seasonings: Place the roast on top of the vegetables. Sprinkle with minced garlic, rosemary, and thyme, then pour in the beef broth.

5. Slow Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours until the meat is fork-tender.

6. Serve: Remove the roast and vegetables. Slice or shred the roast, then spoon some of the cooking juices over the meat for extra flavor. Garnish with fresh parsley if desired.

Tips:

For a thicker gravy, mix 1–2 tablespoons of cornstarch with a little cold water, then stir it into the Crockpot juices during the last 30 minutes of cooking.

Add celery or mushrooms for extra depth of flavor.