Step 1: Prepare the Beef
- Season the beef roast generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Add the beef and sear on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor to the roast.
Step 2: Prepare the Vegetables
- In the bottom of the slow cooker, place the chopped onion, minced garlic, carrots, and potatoes. These will cook in the juices of the roast and become tender and flavorful.
Step 3: Combine Ingredients in Slow Cooker
- Place the browned beef roast on top of the vegetables in the slow cooker.
- In a small bowl, mix together the beef broth, Worcestershire sauce, rosemary, and thyme. Pour this mixture over the beef and vegetables in the slow cooker.
Step 4: Cook
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and falls apart easily with a fork.
Step 5: Make the Gravy (Optional)
- Once the roast and vegetables are cooked, you can thicken the gravy if desired. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry.
- Remove the beef and vegetables from the slow cooker, and pour the liquid into a saucepan. Bring to a simmer and slowly whisk in the cornstarch slurry. Continue to simmer and stir until the gravy thickens, about 2-3 minutes.
Step 6: Serve
- Slice the beef roast or pull it apart with forks. Serve the beef and vegetables with the gravy poured over the top.
Tips:
- For added flavor, you can include a splash of red wine with the beef broth.
- Feel free to customize the vegetables based on what you have on hand or prefer. Root vegetables work particularly well in this dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make excellent sandwiches or can be repurposed into a stew.
Enjoy your slow cooker pot roast with a side of crusty bread or over a bed of fluffy mashed potatoes for a complete and satisfying meal.