🔥 Fall-Apart Tender Slow Cooker Pot Roast 🔥
The kind of cozy meal that warms your soul and fills your home with amazing aromas. Perfect for a lazy Sunday or when you just need real comfort food.
👉 Ingredients:
◾️3–4 lbs chuck roast, trimmed
◾️2 tbsp olive oil
◾️Salt & black pepper, to taste
◾️1 large onion, chopped (or 1 cup pearl onions)
◾️4 garlic cloves, minced
◾️4 cups low-sodium beef broth
◾️2 tbsp tomato paste
◾️1 tsp dried thyme
◾️1 tsp dried rosemary
◾️1 bay leaf
◾️1 lb baby carrots
◾️1½ lbs Yukon Gold potatoes, cut into chunks
◾️2 tbsp cornstarch + 2 tbsp cold water (for thickening)
◾️Fresh chopped parsley (for garnish)
🔸 How to Make It:
1️⃣ Sear the Beef
Pat roast dry and season well. Heat oil in a skillet and sear on all sides until browned. Move it to the slow cooker.
2️⃣ Flavor Boost
In the same skillet, sauté onions for 2–3 min. Add garlic, tomato paste, thyme, rosemary. Pour in ½ cup broth and scrape the pan. Add this mix to the slow cooker.
3️⃣ Slow Cook Magic
Add potatoes, carrots, bay leaf, and the rest of the broth.
Cook on LOW 8–9 hours or HIGH 4–5 hours until tender.
4️⃣ Make the Gravy
Remove meat and veggies, cover to keep warm. Stir cornstarch + water into the slow cooker liquid. Cook on HIGH 15 min until thickened.
5️⃣ Serve & Enjoy
Slice or shred the beef. Serve with the veggies, gravy, and a sprinkle of fresh parsley. So good with mashed potatoes or warm bread!
✅ 3 Tips for Best Results:
🔸 Don’t skip the sear – Browning the meat adds deep, rich flavor to the entire dish.
🔸 Cut veggies evenly – So they cook at the same rate and stay tender, not mushy.
🔸 Make it ahead – This pot roast is even better the next day! Leftovers are amazing.
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