Description
A tender and flavorful pot roast slow-cooked with garlic and herbs until it falls apart.
Ingredients
Scale
For the Crust:
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 carrots, chopped
- 2 potatoes, cubed
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a skillet and sear the roast on all sides until browned.
- Place onions, garlic, carrots, and potatoes in the slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, mix beef broth, Worcestershire sauce, rosemary, thyme, and oregano. Pour over the roast.
- Cover and cook on low for 8 hours or high for 5-6 hours, until the meat is tender and shreds easily.
- Serve the roast with the vegetables and drizzle with the cooking juices.
Notes
You can customize the seasonings to taste.