There’s not anything quite like the aroma of a slow-cooked pot roast filling your kitchen, mainly on a cold day. This conventional dish is all approximately consolation smooth, melt-in-your-mouth beef paired with tender, flavorful vegetables in a wealthy, savory broth.
With simply a bit of prep, the gradual cooker does all the paintings, transforming easy components into a hearty meal that appears like a heat hug. Whether you’re cooking for family or website hosting buddies, this pot roast recipe is an assured crowd-pleaser that brings all people to the desk. Let’s get started and make your own home experience cozier with this timeless recipe!
Ingredients:
- 3 lbs (1.4 kg) chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into 2-inch pieces
- 1 lb 450 g baby potatoes, halved
- 2 cups 480 ml beef broth
- 1 cup 240 ml red wine (optional, for added depth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
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