Name: Slow Cooked Pot Roast
Prep time: 10 min
Cook time: 120 min
Ingredients: 2 lb Chuck roast; 1 tbsp Extra-virgin olive oil; 1/2 cup Onion (roughly chopped); 2 cups Whole Baby Carrots; 2 stalks Celery; 4 cloves Garlic; 2 sprig Fresh rosemary; 2 sprig Fresh thyme; 1 quart Beef broth (use more or less as needed); 4 Red potatoes (sliced about 1/2 inch thick); 2 tbsp Cornstarch (dissolved completely in an equal amount of water); Fresh parsley (garnish); 2 slices Crusty bread (warmed in the oven for 3 to 5 minutes right before serving if desired)

Slow Cooked Pot Roast

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Prep Time: 10

Cook Time: 2

Servings: servings

Calories: 444kcal

Ingredients

2 lb Chuck roast
1 tbsp Extra-virgin olive oil
1/2 cup Onion roughly chopped
2 cups Whole Baby Carrots
2 stalks Celery
4 cloves Garlic
2 sprig Fresh rosemary
2 sprig Fresh thyme
1 quart Beef broth use more or less as needed
4 Red potatoes sliced about 1/2 inch thick
2 tbsp Cornstarch dissolved completely in an equal amount of water
Fresh parsley garnish
2 slices Crusty bread warmed in the oven for 3 to 5 minutes right before serving if desired

US Customary - Metric

Instructions

Preheat the oven to 325 degrees.
(If using a crock pot or slow cooker do not skip the step of searing the meat before placing all of the ingredients into the crockpot and operating according to the directions of the appliance).
Generously salt and pepper the chuck roast on all sides.
Heat a large pot over medium-high heat. Once smoking, add the oil. Sear the meat in the pot on all sides until it is deeply browned all over. Then remove and set aside.
Add in the onions, carrots, celery, garlic, rosemary, and thyme. Saute for a few minutes to get some color on the vegetables. Place the roast back into the pot and add in the broth to about 2/3 of the way up the roast (not fully submerged), cover with a lid, then place in the oven.
(If using a crockpot refer to the settings to determine how long to cook for).
After about 1 1/2 hours turn the roast over. Add in the potatoes. Stir the cornstarch slurry into the pot. Cook for 1 more hour or longer if needed until the roast is fall-apart tender.
Remove from the heat and let sit for 10 minutes to rest. Season with salt and pepper to taste.
Shred apart the roast with tongs and serve with carrot, celery, and potatoes. Garnish with parsley. Serve with bread.

Notes

Pro Tip: Allow this the time to cook in the oven in order to break down and tenderize the meat.

If using a crock pot or slow cooker make sure you refer to the time and temperature directions for cooking.

Use or freeze within 7 days.

Nutrition