Beef Pot Roast Recipe

Introduction

Ingredients

• 3-4 lb beef chuck roast
• 1 onion, chopped
• 3-4 carrots, peeled and chopped
• 3-4 potatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Season the beef chuck roast with salt and pepper on all sides.
2. Heat a large skillet over medium-high heat and add olive oil.
3. Place the roast in the skillet and cook for 3-4 minutes on each side until browned.
4. Remove the roast from the skillet and place it in a slow cooker.
5. Add the chopped onions, carrots, and potatoes to the slow cooker.
6. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, garlic, thyme, rosemary, and bay leaf.
7. Pour the mixture over the roast and vegetables in the slow cooker.
8. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
9. Once cooked, remove the bay leaf and discard.
10. Use a slotted spoon to remove the roast and vegetables from the slow cooker and place them on a serving platter.
11. Let the roast rest for 10 minutes before slicing it.
12. Serve the sliced roast with the vegetables and gravy from the slow cooker.

Nutrition

• Calories: 450
• Protein: 40g
• Fat: 22g
• Carbohydrates: 22g
• Fiber: 4g
• Sugar: 4g
• Sodium: 750mg

Conclusion