Description
A classic, comforting, and tender pot roast that brings the whole family together. This slow-cooked meal uses simple pantry staples to create a rich, savory dinner that practically cooks itself. Perfect for busy weeknights, this fall-apart beef is tender, flavorful, and paired with hearty vegetables for a complete, nourishing meal that is just as delicious the next day.
Ingredients
2.5 lbs Chuck Roast
1 lb Potatoes, diced into uniform chunks
3 Carrots, peeled and sliced
1 Yellow Onion, diced
1 cup Beef Stock, low sodium
2 tbsp Worcestershire Sauce
1 tbsp Minced Garlic
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Salt
1 tsp Black Pepper
2 tbsp Cornstarch
8 oz Sliced Mushrooms (optional)
Instructions
Season the chuck roast generously with salt and pepper on all sides.
Place the seasoned chuck roast into a 7-quart crockpot.
Arrange the diced potatoes, carrots, onions, and mushrooms evenly around the roast.
In a small bowl, whisk together the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, oregano, and thyme.
Pour the liquid mixture over the roast and vegetables.
Cover the crockpot and cook on low for 7 to 8 hours until the meat is fork-tender.
Remove the roast and vegetables, then whisk the cornstarch with a small amount of liquid from the pot and stir back into the remaining drippings to thicken into a gravy.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. The gravy can be thickened further by simmering on the stove for a few minutes after cooking.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American