Rosemary Garlic Beef Pot Roast with Carrots

Isabella C.

A deliciously tender beef pot roast slow-cooked with rosemary and garlic, complemented by roasted carrots for a perfect Sunday dinner.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American

Servings 8 servings

Calories 450 kcal

Equipment

1 Slow Cooker
1 Cutting board
1 Chef's Knife
1 Measuring Cups and Spoons

Ingredients

Main Ingredients

3 lbs beef chuck roast
4 cloves garlic minced
2 tbsp fresh rosemary chopped
1 tbsp olive oil
1 cup beef broth
1 cup carrots peeled and cut into chunks
Salt and pepper to taste

Optional Ingredients

1 onion sliced
1 tbsp balsamic vinegar
1 tsp thyme
2 tbsp butter

Instructions

Preparation

Season the beef chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned.
Place the seared beef into the slow cooker. Add minced garlic, chopped rosemary, and beef broth.
Cook on low heat for 8 hours or until the beef is tender and pulls apart easily with a fork.
About 2 hours before the end of cooking, add the carrots and any optional ingredients like onion and balsamic vinegar.

Serving

Once cooked, remove the beef from the slow cooker and let it rest for 10 minutes before slicing. Serve with the cooked carrots and a ladle of the cooking juices.

Storage

Allow the pot roast to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: For enhanced flavor, sear the beef before slow cooking. This adds depth to the dish.
Ingredient Substitutions: You can add potatoes or parsnips instead of carrots if preferred.
How to Serve: Pair with mashed potatoes or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.
Make-Ahead Tips: Prepare the beef and vegetables the day before and store in the refrigerator until ready to cook.

Keyword rosemary garlic beef, slow cooked beef, Sunday dinner