Pot Roast with Vegetables

Ingredients

• 3 lb beef chuck roast
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• 4 carrots, cut into chunks
• 4 red potatoes, quartered
• 1 yellow onion, cut into wedges
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. 1Season the chuck roast generously with salt and pepper on all sides.
2. 2Heat the oil in a large skillet over medium-high heat and sear the roast for 2 to 3 minutes per side until browned, then set it aside (this step is optional but adds flavor).
3. 3Place the carrots, potatoes, and onion in the bottom of the slow cooker and set the roast on top.
4. 4Whisk together the broth, tomato paste, Worcestershire sauce, garlic, thyme, and bay leaf, then pour the mixture over the roast and vegetables.
5. 5Cover and cook on low for 8 hours or on high for 5 hours, until the meat is fork-tender and pulls apart easily.
6. 6Remove the bay leaf, slice or shred the roast, and serve it with the vegetables and pan juices spooned over the top.

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