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Slow Cooker Pot Roast and Vegetables

Slow cooker pot roast and vegetables - the image shows a baking tray filled with a dish of beef and vegetables. the beef appears to be cooked medium-rare and is covered in a rich, dark brown sauce. the vegetables include carrots, potatoes, and celery. the tray is lined with parchment paper and is placed on a white marble countertop. the dish looks appetizing and ready to be served.
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A classic slow cooker pot roast with tender beef and hearty vegetables, perfect for a comforting and easy meal.

Ingredients

Scale

3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
4 large carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes, peeled and cut into 2-inch chunks
2 stalks celery, cut into 2-inch pieces
1 large yellow onion, cut into wedges

Instructions

Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove from heat.
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary.
Place the carrots, potatoes, celery, and onion in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the broth mixture over the roast and vegetables. Add the bay leaf.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the bay leaf before serving. Serve the pot roast sliced or shredded with the cooked vegetables and pan juices.

Find it online: https://cookinglove.cookinglovely.com/slow-cooker-pot-roast-and-vegetables-comfort-in-every-bite/