Name: Crockpot Pot Roast with Gravy
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3 to 4 lbs beef chuck roast; 4 large carrots, chopped; 2 yellow onions, quartered; 4 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 2 tbsp cornstarch; Salt and pepper to taste

Description

A comforting slow-cooked pot roast that evokes nostalgia for family gatherings, featuring tender beef chuck roast and hearty vegetables in a rich gravy.

Ingredients

3 to 4 lbs beef chuck roast
4 large carrots, chopped
2 yellow onions, quartered
4 cloves garlic, minced
2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
2 tbsp cornstarch
Salt and pepper to taste

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Instructions

Chop the carrots and onions into bite-sized pieces.
Season the beef roast generously with salt and pepper on all sides.
(Optional) Sear the roast in a skillet until browned all over for added flavor.
Layer the chopped carrots and quartered onions in the bottom of the crockpot.
Place the seasoned roast atop the vegetables, ensuring an even distribution.
Pour the low-sodium beef broth and Worcestershire sauce over the roast and vegetables.
Cover and cook on low for 8 hours, or high for 4 hours, until the meat is tender and easy to shred.
To thicken the gravy, mix cornstarch with water, then stir into the remaining liquid and heat until thickened.

Notes

For an aromatic touch, consider adding bay leaves, thyme, or rosemary. Use fresh ingredients for best flavor.