Classic Slow Cooker Pot Roast by Thebateskitchen

Ingredients

• 3-4 lb beef chuck roast
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tbsp worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lb potatoes, cut into chunks

Instructions

1. Sear the beef chuck roast in a hot skillet with olive oil until browned on all sides, about 2-3 minutes per side.
2. Place the seared roast in the slow cooker at 375°F until golden and cooked through, about 25 min.
3. Add the chopped onion, carrots, and celery around the roast at 375°F until golden and cooked through, about 25 min.
4. Scatter the minced garlic over the vegetables until ready to serve.
5. Pour in the beef broth and red wine (if using) until ready to serve.
6. Stir in the Worcestershire sauce, thyme, rosemary, salt, and pepper until ready to serve.
7. Add the potato chunks to the slow cooker until ready to serve.
8. Cover and cook on low for 6-8 hours, or until the roast is fork-tender.
9. Remove the roast and vegetables, then shred or slice the meat at 375°F until golden and cooked through, about 25 min.
10. Serve the pot roast with the vegetables and cooking liquid at 375°F until golden and cooked through, about 25 min.