🥩 Crockpot Roast with Potatoes and Carrots
Ingredients:
- 3–4 lb chuck roast
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or rosemary
- 4–5 medium potatoes, cut into chunks
- 4 carrots, peeled and cut into chunks
- 1 onion, cut into wedges
- 3 cloves garlic, minced
- 2 cups beef broth (or 1 ½ cups broth + ½ cup red wine for richer flavor)
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)
Instructions:
Step 1: Sear the Roast (optional but recommended)
- Season roast with salt, pepper, garlic powder, onion powder, and thyme.
- Heat olive oil in a skillet over medium-high heat.
- Sear the roast on all sides until browned (about 3–4 minutes per side). This adds flavor.
Step 2: Add to Crockpot
- Place potatoes, carrots, onion, and garlic in the bottom of the crockpot.
- Place the roast on top.
- Pour in beef broth and Worcestershire sauce (if using).
Step 3: Cook
- Low for 8–10 hours or High for 4–5 hours, until meat is tender and pulls apart easily.
Optional: Thicken the Gravy
- Remove 1 cup of the cooking liquid and mix with cornstarch and water.
- Stir back into the crockpot and cook on high for another 15 minutes to thicken.
