Slow Cooker Pot Roast With Carrots
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 15 minutes
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 pound large carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, cut into thick wedges
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Pat the beef roast dry with paper towels. Season all sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the meat for 3 to 5 minutes per side until a deep brown crust forms. This step locks in the juices and adds incredible depth to the final flavor.
- Place the prepared carrots and onion wedges at the bottom of your slow cooker. This creates a “rack” for the meat to sit on, allowing the heat to circulate evenly while the vegetables soak up the meat juices. Place the seared roast on top of the vegetables.
- In a small bowl or measuring cup, whisk together the beef broth, minced garlic, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the beef and vegetables in the slow cooker. The liquid should come about halfway up the side of the roast.
- Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours or on High for 5 to 6 hours. For the best results and the most tender meat, the Low setting is highly recommended. The meat is done when it can be easily shredded with two forks.
- If you prefer a thicker sauce, remove the roast and carrots to a serving platter. In a small cup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Whisk this “slurry” into the hot liquid in the slow cooker and cook on high for another 10 to 15 minutes until thickened.