There's something incredibly comforting about a slow-cooked beef pot roast, especially when the weather starts to cool down here in the Midwest. This dish has been a staple in my family for generations, and it's the perfect meal to come home to after a long day at work. The slow cooker does all the hard work, breaking down the beef until it's melt-in-your-mouth tender and infusing the vegetables with rich, savory flavors. Plus, the gravy that forms is just divine. It's a dish that feels like a warm hug, and it's perfect for sharing with loved ones.

This beef pot roast pairs beautifully with creamy mashed potatoes or buttery egg noodles, which soak up the delicious gravy perfectly. You can also serve it with a side of roasted or steamed vegetables, like carrots, green beans, or Brussels sprouts, to add some freshness and color to your plate. A simple green salad with a tangy vinaigrette can also balance out the richness of the roast.

Servings: 6

3 pounds beef chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons cornstarch
2 tablespoons water

Season the beef chuck roast generously with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.

Place the chopped onion, minced garlic, carrots, and potatoes in the bottom of the slow cooker.

Place the seared roast on top of the vegetables.

In a bowl, mix together the beef broth, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast and vegetables in the slow cooker.

Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.

Once cooked, remove the roast and vegetables from the slow cooker and set aside.

To make the gravy, strain the cooking liquid into a saucepan. Mix the cornstarch and water in a small bowl to create a slurry, then whisk it into the cooking liquid.

Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 5 minutes.

Serve the roast and vegetables with the gravy drizzled on top.

For a bit of a kick, you can add a teaspoon of crushed red pepper flakes to the broth mixture. If you prefer a more herby flavor, try adding a bay leaf or two to the slow cooker. You can also swap out the potatoes for sweet potatoes for a different flavor profile. If you're short on time in the morning, you can prep the vegetables the night before and store them in the fridge until you're ready to start cooking.

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