Description
A comforting Slow Cooker Rosemary Pot Roast with Carrots & Gravy that evokes warmth and togetherness, perfect for family gatherings.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 3 cups carrots (peeled and cut into chunks)
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary (chopped)
- Salt and pepper (to taste)
- 2 tablespoons cornstarch
Instructions
- Start by gathering all your ingredients and seasoning the beef chuck roast generiously with salt and pepper. In a large skillet, heat olive oil on medium-high heat, then sear the roast on all sides until golden brown.
- Once the roast is browned, transfer it to your slow cooker. Add the sliced onions, minced garlic, and carrots around the roast. Pour the beef broth over the top.
- Cover and set your slow cooker to low for 8 hours or high for 4 hours, avoiding lifting the lid.
- When cooked, carefully remove the roast and vegetables from the slow cooker. To make the gravy, whisk cornstarch with a bit of cold water and add it to the remaining juices.
- Serve the roast sliced, topped with carrots and drizzled with the savory gravy.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve immediately for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg