Crock Pot Chuck Roast
- Servings
- 4
Ingredients
- 1 3-4 lb Chuck Roast
- 1 tsp Salt and pepper
- 1 tbsp Italian seasoning
- 1/2 cup butter melted
- 6 small Russet Potatoes Quartered
- 3 Carrots Chopped into bite-sized pieces
- 1 Medium onion roughly chopped into large pieces
- 1 3/8 cup beef broth
- 2 tsp worcestershire sauce
- 3 tsp fresh garlic
- 2 sprig Fresh thyme
- 1 tbsp corn starch optional
Method
-
Prepare your roast by seasoning with salt, pepper, and Italian seasoning on both
-
sides. Wash, peel, and chop all vegetables and set aside.
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Pour the beef broth and Worcestershire sauce into the bottom of your crock pot.
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Add the roast into your pot and top with the fresh garlic, pour the butter overtop and arrange the
-
vegetables around the sides of the pot. Top with the thyme sprigs.
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Cover the pot and place on high for 6 hours. Occasionally stir the vegetables and
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pour some liquid over the roast throughout cooking time.
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After the roast can be easily shredded using a fork, make the gravy by taking
-
about 1 1/2-2 cups of the liquid from the bottom of the pot and add to a small saucepan.
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Add 1 tablespoon of corn starch or flour and whisk until combined.
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Heat over medium-low heat until thickened.
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Plate the roast and veggies and top with the gravy and fresh parsley
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ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.