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Slow Cooked Beef Pot Roast

slow cooked beef pot roast
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This Slow Cooked Beef Pot Roast is tender, juicy, and infused with rich flavors. Perfect for a comforting family dinner and easy to prep in advance!

Ingredients

  • 3–4 lbs chuck roast
  • 4 large carrots, peeled and chunked
  • 6 medium Yukon gold or russet potatoes, quartered
  • 1 large yellow onion, cut into wedges
  • 2 cups of beef broth
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 3–4 fresh thyme sprigs
  • 1 tsp paprika (optional)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil (for optional searing)

Instructions

  • Prepare your ingredients: Gather beef roast, vegetables, herbs, and broth. Trim the beef of excess fat. Cut vegetables into uniform pieces to ensure even cooking.
  • Season the beef: Generously season the beef with salt and pepper. This enhances the flavor as the seasoning penetrates the meat during cooking.
  • Sear the meat: In a hot skillet, sear the beef on all sides until a brown crust forms. This adds depth to the flavor.
  • Layer ingredients: Place seared beef in the slow cooker. Arrange vegetables around the meat and add herbs on top.
  • Add liquid: Pour broth over the beef. The liquid should cover the vegetables but not the beef entirely—this keeps it moist.
  • Slow cook: Cover and cook on low for 8 hours or high for 4-5 hours. The meat should be tender and easily pulled apart with a fork.
  • Check texture and aroma: The pot roast should emit a savory aroma. Vegetables will be soft, and the beef should melt in your mouth.
  • Prepare for serving: Allow the roast to rest briefly before carving. Serve with juices from the slow cooker to enhance flavor.

Find it online: https://www.kitchenmomy.com/slow-cooked-beef-pot-roast/