Slow Cooker Beef Pot Roast with Vegetables

Instructions

step 1 Heat olive oil in a skillet over medium-high heat and sear the beef roast on all sides until browned. /n
step 2 Transfer the roast to the slow cooker and season with salt, pepper, garlic powder, onion powder, thyme, and rosemary. /n
step 3 Add potatoes, carrots, onion, and minced garlic around the roast. /n
step 4 Pour in beef broth and Worcestershire sauce. /n
step 5 Cover and cook on low for 8–9 hours or high for 4–5 hours until the beef is tender and easily shreds. /n
step 6 Remove the roast and vegetables from the slow cooker and set aside. /n
step 7 In a small bowl, mix cornstarch and water to create a slurry, then stir into the slow cooker liquid. /n
step 8 Cook on high for 10–15 minutes until the gravy thickens. /n
step 9 Return the beef and vegetables to the slow cooker and coat with the gravy. /n
step 10 Serve warm and enjoy.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.