Classic Slow Cooker Pot Roast

Name: Classic Slow Cooker Pot Roast
Total time: 495 min
Yield: 6 servings
Ingredients: 3 pounds boneless beef chuck roast; 1/2 cup beef broth; 1 teaspoon all-purpose flour; 1 tablespoon Worcestershire sauce; 2 medium potatoes; 2 cups carrots; 1 onion; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 2 stalks celery

Enjoy a fall-apart tender pot roast with hearty vegetables, all slow-cooked to perfection in a rich, savory gravy.

Ingredients

3 pounds boneless beef chuck roast
1/2 cup beef broth
1 teaspoon all-purpose flour
1 tablespoon Worcestershire sauce
2 medium potatoes
2 cups carrots
1 onion
1 teaspoon sea salt
1/2 teaspoon black pepper
2 stalks celery

Instructions

Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Place the sliced onion, carrots, celery, and cubed potatoes in the bottom of a 6-quart or larger slow cooker. Place the seasoned roast on top of the vegetables. In a small bowl, whisk together the beef broth, flour, and Worcestershire sauce until smooth. Pour this mixture over the roast and vegetables. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork. Carefully remove the roast and vegetables to a platter. If you desire a thicker gravy, you can transfer the cooking liquid to a saucepan and simmer it until reduced, or thicken with a cornstarch slurry. Serve hot.

Full macros and meal-plan integration are available in the KeyMacro app.