Nothing says home-cooked comfort like a tender, juicy pot roast! Slow-cooked to perfection, this hearty dish is filled with savory flavors, meltingly soft vegetables, and a rich gravy that will have everyone coming back for seconds.
INGREDIENTS
3-4 lb beef chuck roast
2 tbsp olive oil
Salt and pepper, to taste
1 large onion, quartered
4 garlic cloves, minced
4 large carrots, peeled and cut into chunks
4-5 red potatoes, quartered
2 cups beef broth
1 cup red wine (or additional beef broth)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
INSTRUCTIONS
Season & Sear: Generously season the roast with salt and pepper on all sides; heat olive oil in a large skillet over medium-high heat and sear the roast until browned, about 2-3 minutes per side; transfer to a large slow cooker.
Add Aromatics & Vegetables: Sauté onions and garlic in the same skillet for 2-3 minutes; place them around the roast in the slow cooker along with carrots and potatoes.
Create the Sauce: In a bowl, mix together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves; pour over the roast and vegetables.
Cook Low & Slow: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falling apart.
Serve & Enjoy: Remove bay leaves before serving; shred the roast and serve with the tender vegetables and rich gravy. Enjoy your comforting Sunday meal!