Sunday Comfort Pot Roast
Ingredients:
3-4 lb chuck roast
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
3 russet potatoes, cut into chunks
2 cups beef broth
1 cup red wine optional
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 bay leaf
2 tablespoons cornstarch for thickening, if desired
Directions:
Season the chuck roast with salt, black pepper, and garlic powder on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.
Transfer the roast to a slow cooker. Add chopped onions, minced garlic, carrots, and potatoes around the meat.
In a bowl, whisk together beef broth, red wine if using, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour over the roast and vegetables.
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the roast is tender and easily pulls apart.
For a thicker gravy, remove cup of the cooking liquid and mix with cornstarch. Stir back into the pot and let it thicken for 10 minutes.
Serve warm, garnished with fresh herbs if desired.
Prep Time: 15 minutes Cooking Time: 8 hours Total Time: 8 hours 15 minutes
Kcal: 490 kcal Servings: 6 servings
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