Slow Cooker Pot Roast

Ingredients

• 3 lbs Beef chuck roast
• 2 tbsp Olive oil
• 1 large, chopped Onion
• 3 large, peeled and chopped Carrots
• 2 chopped Celery stalks
• 3 cloves, minced Garlic
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 2 tbsp Worcestershire sauce (gluten-free)
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1 Bay leaf
• 1.5 lbs, quartered Potatoes
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1

   Season the chuck roast generously with salt and pepper.

2. 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. This step adds flavor and color.

3. 3

   Transfer the seared roast to the slow cooker.

4. 4

   Add the chopped onion, carrots, and celery to the slow cooker around the roast.

5. 5

   In a small bowl, whisk together the beef broth, tomato paste, gluten-free Worcestershire sauce, minced garlic, thyme, and rosemary.

6. 6

   Pour the broth mixture over the roast and vegetables.

7. 7

   Add the bay leaf.

8. 8

   Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is very tender.

9. 9

   Add the quartered potatoes to the slow cooker during the last 2 hours of cooking. Ensure they are submerged in the liquid.

10. 10

    Remove the bay leaf before serving. Shred the roast with two forks and serve with the cooked vegetables and broth.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.