A hearty and flavorful slow cooker pot roast that combines tender chuck roast with vegetables like carrots and potatoes, seasoned with thyme and rosemary, perfect for satisfying even the pickiest eaters.
1: Heat 1 Tbsp olive oil in a large pot over medium-high heat.
2: Dab the roast dry with paper towels, then season with salt and pepper.
3: Sear the roast in the pot until browned on both sides, about 4 - 5 minutes per side.
4: Transfer the roast to the slow cooker.
5: Add the remaining 1/2 Tbsp olive oil to the pot.
6: Add onion and sauté for 2 minutes, then add garlic and sauté for an additional 30 seconds.
7: Pour the onion mixture over the roast in the slow cooker.
8: Return the pot to heat and pour in the beef broth, Worcestershire sauce, thyme, and rosemary, scraping up the browned bits.
9: Layer the potatoes and carrots over the onion layer in the slow cooker.
10: Pour beef broth evenly over the top, then season with salt and pepper.
11: Cover the slow cooker and cook on low heat until the roast and vegetables are tender, about 8 - 9 hours.
12: Remove the roast and vegetables, shred the roast (discard fat), and cut the potatoes if desired.
13: To thicken the broth and make gravy, strain the broth from the slow cooker into a saucepan.
14: Heat over medium-high heat and whisk cornstarch with the 3 Tbsp beef broth, then pour into the saucepan.
15: Bring to a simmer, stirring constantly, and let simmer for 30 - 60 seconds.
16: Plate the roast and vegetables, pour gravy over the top, and sprinkle with parsley.
