Ingredients
Main ingredients
- 2 lbs beef chuck roast
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 pieces carrots, chopped
- 4 pieces potatoes, chopped
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp rosemary
- 2 pieces bay leaves
Method
Preparation
- Place the chopped onions, garlic, carrots, and potatoes at the bottom of the crock pot.
- Season the beef roast with salt, pepper, thyme, and rosemary.
- Place the seasoned roast on top of the vegetables.
- Pour the beef broth over the roast and add the bay leaves.
Cooking
- Cover and cook on low for 8 hours or high for 4-5 hours until the meat is tender.
- Once done, remove the roast and let it rest before slicing.
- Serve with the vegetables and broth.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 12gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 3g
Notes
For even more flavor, sear the beef roast in a pan before placing it in the crock pot. Feel free to add other vegetables like celery or parsnips for extra taste and nutrition. If you prefer a thicker gravy, mix a tablespoon of cornstarch with some water and stir it into the broth in the last 30 minutes of cooking. Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the roast and vegetables in freezer-safe bags for up to 3 months.
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