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Classic Slow Cooker Pot Roast is a timeless dish that brings warmth and comfort to any table. This deeply flavorful meal, featuring tender beef and hearty vegetables, is perfect for family gatherings or cozy weeknight dinners. The rich, savory aroma that fills your kitchen as it cooks is enough to make anyone's mouth water. The slow cooking process enhances the flavors, ensuring that each bite is rich and satisfying.

Classic Slow Cooker Pot Roast

Indulge in the rich flavors of this Classic Slow Cooker Pot Roast! This comforting dish features a succulent boneless chuck roast that's seared to perfection and cooked slowly with carrots, potatoes, and onions. Infused with garlic, herbs, and a savory beef broth, it's an easy, hearty meal that feeds the whole family. Perfect for busy days, let your slow cooker work its magic while you enjoy the aroma filling your home. Don't forget the thickened gravy for the ultimate comfort food experience!
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Ingredients
  

3 to 4 pounds boneless chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon Worcestershire sauce

4 cups beef broth

4 large carrots, cut into 2-inch pieces

3 large potatoes, peeled and cut into quarters

1 large onion, quartered

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Instructions
 

Prepare the Roast: Pat the chuck roast dry with paper towels. Season all sides generously with salt, black pepper, garlic powder, and onion powder.

    Sear the Meat: In a large skillet, heat olive oil over medium-high heat. Once hot, add the roast to the skillet and sear for about 4-5 minutes on each side until browned. This step adds depth of flavor to the final dish.

      Transfer to Slow Cooker: Place the seared roast into the slow cooker. Drizzle Worcestershire sauce over the top.

        Add Vegetables: Surround the roast with carrots, potatoes, and onion. Top with rosemary and thyme.

          Pour the Broth: Carefully pour the beef broth around the roast and vegetables, avoiding pouring it directly over the herbs.

            Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender and the vegetables are soft.

              Optional Thickening: If you prefer a thicker gravy, remove the roast and vegetables to a serving dish. In a small bowl, mix cornstarch and water until smooth. Stir into the broth in the slow cooker, cover, and cook on high for an additional 15-20 minutes until thickened.

                Serve: Slice the roast and serve with the vegetables, drizzled with the thickened gravy if desired. Enjoy your comforting classic pot roast!

                  Prep Time: 20 minutes | Total Time: 8-10 hours | Servings: 6-8