Slow Cooker Pot Roast

Ingredients

• 2½ lb Beef chuck roast
• 1 lb Carrots
• 1½ lb Potatoes
• 1 Yellow onion
• 4 clove Garlic
• 2 cup Beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• 1½ tsp Salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 2 tbsp Cornstarch (optional)
• 2 tbsp Cold water (optional)
• 2 tbsp Fresh parsley (optional)

Steps

1. Trim any excess fat from the beef chuck roast and pat it dry. Season generously with salt and pepper.
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. Transfer the roast to the slow cooker.
3. Peel and chop carrots, potatoes, and onion into large chunks. Mince the garlic. Add all vegetables around the roast in the slow cooker.
4. In a bowl, whisk together beef broth, Worcestershire sauce, dried thyme, and bay leaf. Pour the mixture over the roast and vegetables.
5. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is fork-tender.
6. Carefully remove the roast and vegetables from the slow cooker and set aside. Remove the bay leaf. If desired, skim any excess fat from the cooking liquid.
7. For a thicker gravy, whisk cornstarch with cold water in a small bowl to create a slurry. Stir the slurry into the hot liquid in the slow cooker. Cook on high for 15-20 minutes, or until the gravy thickens.
8. Shred or slice the beef and return it to the slow cooker with the vegetables and gravy. Garnish with fresh parsley if using, and serve warm.