Tender Beef Pot Roast with Carrots
A classic and comforting beef pot roast with carrots, perfect for cozy evenings.
Equipment
- 1 Slow Cooker
- 1 Skillet for searing
- 1 Knife for chopping vegetables
Ingredients
Main Ingredients
- 3 pounds beef chuck roast
- 4 large carrots peeled and chopped
- 2 onions sliced
- 4 cloves garlic minced
- 3 cups beef broth
Seasonings
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
Preparation
- Season the beef with salt and pepper. Heat oil in a skillet over medium-high heat and sear the beef on all sides until browned. Transfer the beef to a slow cooker.
- Chop the carrots, slice the onions, and mince the garlic. Add them to the slow cooker around the beef.
- Pour the beef broth into the slow cooker. Add thyme and rosemary. Cover and cook on low for 8-10 hours.
Serving
- Remove the beef and let it rest for a few minutes. Slice and serve with carrots and cooking juices.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use a good quality beef chuck for the best tenderness.
Ingredient Substitutions: You can use parsnips instead of carrots for a different flavor.
How to Serve: Pair with mashed potatoes or noodles.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Prepare the ingredients in advance and refrigerate until ready to cook.
Ingredient Substitutions: You can use parsnips instead of carrots for a different flavor.
How to Serve: Pair with mashed potatoes or noodles.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Prepare the ingredients in advance and refrigerate until ready to cook.