Slow Cooker Pot Roast with Potatoes

Instructions

Step 1: Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.

Step 2: Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.

Step 3: Place the sliced onion, potatoes, and carrots into the bottom of the slow cooker.

Step 4: Transfer the seared roast on top of the vegetables.

Step 5: In a bowl, mix together the beef broth, Worcestershire sauce, and minced garlic.

Step 6: Pour the broth mixture over the roast and vegetables.

Step 7: Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until the beef is tender and easily shredded.

Step 8: Remove the roast and vegetables from the slow cooker and keep warm.

Step 9: In a small bowl, whisk together the cornstarch and water to create a slurry.

Step 10: Stir the slurry into the cooking liquid and cook for a few minutes until the gravy thickens.

Step 11: Shred the beef with two forks and serve with potatoes, carrots, and gravy.

Step 12: Garnish with chopped fresh parsley before serving.

Storage and Reheating Tips

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days.

To freeze, place cooled beef and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat leftovers on the stovetop over medium heat or in the microwave until warmed through. Add a splash of beef broth if needed to keep the meat moist.