Slow Cooker Pot Roast

The ultimate comfort food — a whole beef roast cooked low and slow with root vegetables until it's fall-apart tender and deeply flavourful. Sunday dinner made easy.

Ingredients

• •1.2 kg (2.5 lbs) beef chuck roast
• •4 medium potatoes, quartered
• •3 carrots, cut into large chunks
• •1 onion, quartered
• •4 cloves garlic, whole
• •1 cup beef broth
• •1 tablespoon Worcestershire sauce
• •1 teaspoon dried rosemary
• •1 teaspoon dried thyme
• •Salt and black pepper, to taste
• •2 tablespoons olive oil

Instructions

1. 1. Season the chuck roast generously on all sides with salt, pepper, rosemary, and thyme. For deeper flavour, sear it in a hot skillet with olive oil for 3–4 minutes per side until a deep brown crust forms.
2. 2. Place potatoes, carrots, onion, and garlic in the base of the slow cooker. Set the seared roast on top.
3. 3. Mix beef broth and Worcestershire sauce together and pour over the roast.
4. 4. Cover and cook on LOW for 8–10 hours until the beef is completely tender and shreds easily with a fork.
5. 5. Slice or shred the beef. Serve with the vegetables and ladle the cooking juices over everything as a gravy.