Description
Make a tender beef pot roast in your slow cooker with fresh spring carrots for a simple, flavorful meal.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb spring carrots, peeled and halved
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Place the sliced onion in the bottom of your slow cooker.
- Rub the chuck roast on all sides with salt, pepper, thyme, and rosemary. Place the seasoned roast over the onions.
- Pour the beef broth, red wine (if using), and Worcestershire sauce around the roast. Scatter the minced garlic over the top.
- Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is very tender.
- About 1 hour before serving, add the spring carrots to the slow cooker. Cover and continue cooking until the carrots are tender.
- Remove the roast and carrots from the slow cooker and set them aside, keeping them warm.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the liquid from the slow cooker into a saucepan. Bring the liquid to a simmer over medium heat.
- Whisk the cornstarch slurry into the simmering liquid. Cook, stirring constantly, until the gravy thickens, about 2 minutes.
- Slice the roast against the grain. Serve the beef and carrots topped with the gravy.
Notes
- For the most tender result, cook the roast on the LOW setting for the full duration.
- If you prefer a richer gravy, use a full cup of red wine instead of beef broth for the initial liquid.
- Adding the spring carrots later prevents them from becoming mushy during the long cooking time.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz meat and vegetables
- Calories: 450
- Sugar: 7
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 48
- Cholesterol: 130