Classic Slow-Cooked Pot Roast with Vegetables

Instructions

1. Prepare the Roast: Pat the beef chuck roast dry with paper towels and season it generously with salt and pepper.
2. Sear the Meat: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until browned (about 4-5 minutes per side). This step enhances the flavor of the meat.
3. Add Aromatics: After searing, transfer the roast to a slow cooker. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent. Transfer the mixture to the slow cooker.
4. Add the Liquids: Pour the beef broth over the roast. Add Worcestershire sauce, tomato paste, thyme, rosemary, and the bay leaf. Stir gently to combine.
5. Add Vegetables: Layer the carrots and potatoes around the roast in the slow cooker.
6. Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreds with a fork.
7. Serve: Once cooked, remove the roast from the slow cooker and let it rest for 10 minutes. Slice or shred the meat, and serve with the cooked vegetables. Garnish with fresh parsley.

Tips for Making Classic Slow-Cooked Pot Roast with Vegetables

• Choosing the Meat: A chuck roast is ideal for pot roast due to its marbling, which helps keep the meat moist during slow cooking. Other cuts like brisket or round can also work but may be less tender.
• Browning the Meat: Don’t skip the searing step; it adds depth and flavor to the finished dish.
• Vegetable Variations: Feel free to add other root vegetables, such as parsnips or turnips. You can also include peas or green beans for a pop of color and flavor towards the end of cooking.
• Gravy Option: To make a gravy, remove the roast and vegetables, and strain the liquid from the slow cooker into a saucepan. Thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) over medium heat until desired consistency is reached.