Classic Slow Cooker Pot Roast This tender and juicy pot roast, paired with flavorful carrots and potatoes, is the perfect cozy, set-it-and-forget-it meal for busy days. 🌿🥔🥕

📝 Ingredients

• 4 lb beef chuck roast
• Salt and pepper (to taste)
• 2 tbsp vegetable oil
• 1 medium onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 2 garlic cloves (minced)
• ½ tsp dried thyme
• ½ cup beef broth
• 2 lb root vegetables (potatoes, parsnips, etc.)
• 2 tbsp flour (for gravy)
• 1 cup additional beef broth (for gravy)

👨‍🍳 Instructions

1. Sear the Roast
   • Season the beef with salt and pepper.
   • Brown it in a hot pan with oil on both sides.
   • Transfer to the slow cooker.
2. Sauté the Veggies
   • In the same pan, cook onion, carrots, and celery until lightly browned.
   • Stir in garlic and thyme.
   • Add broth to deglaze the pan and pour everything over the roast.
3. Slow Cook
   • Cover and cook on LOW for 7–8 hours.
   • After 5 hours, add root vegetables around the roast.
   • Continue cooking until meat and veggies are tender.
4. Make the Gravy
   • Remove meat and veggies.
   • Pour cooking juices into a skillet.
   • Simmer and whisk in flour and broth until thickened.
   • Season to taste.