Slow-Cooker Classic Pot Roast with Carrots and Potatoes

Slow-Cooker Classic Pot Roast with Carrots and Potatoes

Introduction

Get ready to enjoy a delicious and heartwarming meal with this Slow-Cooker Classic Pot Roast with Carrots and Potatoes. It’s simple to make and perfect for family dinners. Let the slow cooker do all the work while you enjoy your day!

Why Make This Recipe

This pot roast recipe is a winner for many reasons! It’s not only tasty but also really easy to prepare. You can set it in the morning and come home to a perfectly cooked dinner. Plus, it’s packed with veggies, making it a complete meal. If you love comfort food, this is the one for you.

How to Make Slow-Cooker Classic Pot Roast with Carrots and Potatoes

Making this classic dish is straightforward. Here’s everything you need to know.

Ingredients:

• 3 to 4 pounds beef chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 carrots, cut into large chunks
• 4 potatoes, cut into quarters
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf

Directions:

1. Season the beef roast with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat; sear the roast on all sides until browned.
3. Place the carrots, potatoes, onion, and garlic in the slow cooker.
4. Transfer the seared roast to the slow cooker and add the beef broth, Worcestershire sauce, thyme, and bay leaf.
5. Cover and cook on low for 8-10 hours or until the meat is tender.
6. Remove the roast and let it rest before slicing. Serve with the vegetables and broth.

How to Serve Slow-Cooker Classic Pot Roast with Carrots and Potatoes

This pot roast is best served warm. Place the sliced roast on a plate and add some carrots and potatoes around it. Drizzle some of the broth over the top for extra flavor. Enjoy it with some crusty bread, and watch everyone come back for seconds!

How to Store Slow-Cooker Classic Pot Roast with Carrots and Potatoes

If you have leftovers, store them in an airtight container in the fridge. The pot roast will last for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make Slow-Cooker Classic Pot Roast with Carrots and Potatoes

• For extra flavor, let the roast marinate in salt and pepper for a few hours before cooking.
• You can add other vegetables like celery or parsnips for variety.
• Make sure to sear the roast well; this adds a great depth of flavor.

Variation

Feel free to use other cuts of beef, like brisket or round, if you prefer. You can also switch up the herbs with rosemary or oregano for a different taste.

FAQs

1. Can I cook this on high instead of low?
Yes, if you’re short on time, you can cook it on high for about 4-5 hours. Just make sure the meat is tender before serving.

2. What if I don’t have beef broth?
You can use chicken broth or vegetable broth instead. It will still be flavorful!

3. Can I make this without a slow cooker?
Yes! You can cook it in a Dutch oven in the oven at 325°F for about 3-4 hours. Just make sure to cover it so it stays moist.

Enjoy making your Slow-Cooker Classic Pot Roast with Carrots and Potatoes! It’s sure to bring smiles around the dinner table.