Slow Cooker Beef Pot Roast

🧂 Ingredients

• 1 tablespoon oil
• 3-4 pound beef chuck roast
• 1 pound carrots

  cut into chunks
• 2 pounds small gold potatoes

  halved
• 3 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 yellow onions

  quartered and thinly sliced
• 3 garlic cloves

  minced
• 1 tablespoon paprika
• salt/pepper
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• 1 Season the roast with salt and pepper. In a separate bowl, combine the beef
  broth and Worcestershire sauce; set aside.
• 2 In a large nonstick skillet, heat 1 tablespoon of oil on medium-high heat. Add
  the roast and sear on all sides until it is nicely browned, about 5 minutes per
  side. Transfer the roast to the slow cooker and add the onions to the same
  skillet. Cook until the onions are translucent and begin to brown, about 5
  minutes. Sprinkle in the minced garlic and add the flour and paprika to the
  skillet; saute for about 1 minute. Slowly whisk in the broth and Worchestershire
  sauce; cook for another minute.
• 3 Add the carrots and potatoes to the slow cooker, pour the sauce and onion
  mixture over the beef and vegetables in the slow cooker. Then add the thyme,
  rosemary, and bay leaf. Cover and cook on high for 5 to 6 hours or on low for 7
  to 8 hours or until the roast is fork-tender.
• 4 During the last hour of cooking, mix together the water and cornstarch and add
  it to the slow cooker to thicken the sauce. Or you can transfer the cooking
  juices to a saucepan and add the water and cornstarch mixture. Cook for 2 to 3
  minutes or until the sauce has become thickened. Then pour over the roast beef
  before serving.

Nutrition Info