Classic Pot Roast with Vegetables

Classic Pot Roast with Vegetables

Ingredients:

• 3-4 pound chuck roast (or preferred cut of beef)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 cup beef broth
• 1/2 cup red wine (optional, can substitute with more broth)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1 large onion (sliced)
• 4 large carrots (cut into chunks)
• 4 medium potatoes (cut into large cubes)
• 2 tablespoons cornstarch (optional, for thickening the gravy)
• 2 tablespoons fresh parsley (chopped, for garnish)

Instructions:

1. Prepare the roast:
   • Pat the chuck roast dry with a paper towel.
   • Season all sides with salt, pepper, garlic powder, onion powder, and thyme.
2. Sear the roast:
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear the roast on all sides until browned (about 2-3 minutes per side). This step locks in the flavor.
3. Prepare the slow cooker:
   • Place the sliced onions and minced garlic at the bottom of the slow cooker.
   • Lay the seared roast on top.
4. Add the liquid:
   • In a bowl, mix the beef broth, red wine (if using), and tomato paste.
   • Pour the mixture over the roast.
5. Add the vegetables:
   • Arrange the carrots and potatoes around the roast in the slow cooker.
6. Cook the pot roast:
   • Cover and cook on low for 8-10 hours or on high for 4-6 hours. The meat should be tender and easily pull apart with a fork.
7. Thicken the gravy (optional):
   • Remove the roast and vegetables from the slow cooker and keep warm.
   • Strain the liquid into a saucepan and bring to a simmer.
   • Mix 2 tablespoons of cornstarch with 2 tablespoons of water, then stir into the simmering liquid to thicken.
8. Serve:
   • Slice or shred the pot roast and serve with the carrots, potatoes, and gravy.
   • Garnish with fresh parsley for a touch of color.