Pot Roast in Crock Pot

Ingredients

• 3 lb chuck roast
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. 1

   Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned. Transfer to the crock pot.

3. 3

   Add the potatoes, carrots, onion, and garlic around the roast in the crock pot.

4. 4

   In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the meat and vegetables.

5. 5

   Sprinkle thyme and rosemary over the roast. Cover and cook on low for 8 hours, or until the roast is fork-tender.

6. 6

   Remove roast and vegetables to a platter. Shred or slice the beef and serve with the vegetables and cooking juices.