Easy Slow Cooker Dinners
A hearty, tender beef pot roast slow-cooked with potatoes, carrots, and savory herbs until incredibly flavorful and fork-tender. Perfect for a comforting family meal with minimal effort.
Ingredients
- 3 lb beef chuck roast trimmed
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 lb potatoes peeled and quartered
- 1 lb carrots peeled and roughly chopped
- 0.5 cup fresh parsley chopped for garnish
Instructions
- Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until well browned, about 3-4 minutes per side.
- Transfer the browned beef to the slow cooker insert.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour the beef broth, red wine (if using), and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
- Pour the liquid mixture over the beef in the slow cooker. Add dried thyme.
- Place the quartered potatoes and chopped carrots around the beef in the slow cooker.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender.
- Carefully remove the roast and vegetables from the slow cooker. The beef can be shredded or sliced.
- Skim any excess fat from the cooking liquid. Serve the beef and vegetables with the flavorful cooking liquid poured over, garnished with fresh parsley.
Notes
For thicker gravy, whisk 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the hot liquid during the last 30 minutes of cooking. Leftovers are excellent in sandwiches or served over mashed potatoes. Adjust vegetables as per your preference.