Heat the olive oil in a large skillet over medium-high heat.
Season the chuck roast with salt, pepper, garlic powder, and onion powder.
Once the oil is hot, sear the roast on all sides for about 4-5 minutes per side, until browned. This will lock in the flavors and give the roast a rich color.
Step 2: Prepare the Slow Cooker
Transfer the seared roast to the slow cooker.
Add the Worcestershire sauce, garlic, onion slices, carrot chunks, and potato chunks around the roast.
Pour the beef broth over the roast and vegetables. Stir in the tomato paste (if using) for extra depth of flavor.
Sprinkle in the dried thyme and rosemary, or add the fresh sprigs.
Step 3: Slow Cook the Roast
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The roast is done when it is fork-tender and shreds easily.
Step 4: Make the Gravy
Once the roast is cooked, remove it from the slow cooker and set it aside to rest.
In a small bowl, mix the cornstarch with the water to create a slurry.
Pour the liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.
Slowly whisk in the cornstarch slurry and continue to simmer until the gravy thickens to your desired consistency.
Step 5: Serve
Slice or shred the pot roast and serve with the cooked vegetables.
Drizzle with the homemade gravy and enjoy this comforting meal.
Serving and Storage Tips
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