Crockpot Pot Roast with Carrots and Potatoes is a classic slow cooker dinner made with tender beef roast hearty potatoes carrots and savory broth.

Scale

3 lb beef chuck roast

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

4 cups beef broth

1 tablespoon Worcestershire sauce

1 lb baby potatoes halved

4 carrots cut into chunks

1 onion sliced

3 garlic cloves minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

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1. Season roast with salt pepper garlic powder and onion powder.

2. Heat olive oil in skillet.

3. Sear roast on all sides until browned.

4. Place carrots potatoes and onion in crockpot.

5. Add garlic thyme and rosemary.

6. Place roast on top of vegetables.

7. Pour beef broth and Worcestershire sauce over roast.

8. Cover and cook on LOW 8 hours or HIGH 4 to 5 hours.

9. Beef should be fork tender.

10. Slice or shred and serve with vegetables.

Searing roast adds flavor but can be skipped.

Add celery for extra vegetables.

Use Yukon Gold potatoes for best texture.

Thicken broth with cornstarch slurry for gravy.