Pot Roast with Potatoes and Carrots

Serving:
Serve the pot roast with some crusty bread or dinner rolls to soak up the juices. For an extra touch, garnish with fresh herbs like parsley or thyme.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Variations:
Add More Veggies:
Feel free to add other root vegetables like parsnips or turnips to the slow cooker for a more hearty dish.

Spicy Kick:
Add a pinch of red pepper flakes or some diced chili peppers for a little heat.

FAQ:
Can I use a different cut of beef for this recipe?
Yes! You can use other cuts of beef like brisket or round roast. However, chuck roast is ideal for slow cooking due to its tenderness and flavor.

Can I cook this in the oven instead of a slow cooker?
Yes, you can! After searing the roast, place it in a Dutch oven with the vegetables and broth. Cover and cook in a 325°F (165°C) oven for about 3-4 hours, or until the meat is tender.

This Pot Roast with Potatoes and Carrots is a comforting, one-pot meal that’s perfect for a cozy dinner. Enjoy the rich flavors and melt-in-your-mouth meat!