Pot Roast with Potatoes and Carrots

Season the beef chuck roast with salt, pepper, garlic powder, onion powder, and dried thyme. Rub the seasoning into the meat on all sides.
2. Sear the Roast:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear each side until browned (about 3-4 minutes per side). This step adds a great depth of flavor to the roast.
3. Prepare the Slow Cooker:
Place the browned roast into the slow cooker. Add the bay leaves, chopped onion, and minced garlic around the roast.
4. Add the Vegetables:
Add the potatoes and carrots to the slow cooker, arranging them around the roast.
5. Make the Broth Mixture:
In a separate bowl, mix together the beef broth, red wine (if using), Worcestershire sauce, and a pinch of salt and pepper. Pour the mixture over the roast and vegetables in the slow cooker.
6. Cook the Roast:
Cover and cook the roast on low for 8 hours or until the roast is fork-tender and the vegetables are soft. If you’re short on time, you can cook it on high for 4-5 hours.
7. Optional Gravy:
If you’d like to make a gravy, remove the roast and vegetables from the slow cooker and cover with foil to keep warm. Pour the cooking liquid into a saucepan and bring to a simmer. In a small bowl, mix the flour with a little cold water to make a slurry, then whisk it into the simmering liquid. Let it cook for a few minutes until thickened.
8. Serve:
Slice or shred the pot roast and serve with the potatoes, carrots, and gravy. Enjoy!
Serving and Storage Tips: