Savory Herb-Crusted Crock Pot Roast

This savory herb-crusted roast is slow-cooked to tender perfection with a delightful fusion of earthy herbs and hearty vegetables, making it the perfect comforting main dish for a cozy family dinner.

Prep time: 10 minutes
Cook time: 8 hours
Serves: 6

Ingredients

3 lbs beef chuck roast

2 tbsp olive oil

1 tbsp salt

1 tsp black pepper

1 tbsp dried rosemary

1 tbsp dried thyme

1 tbsp garlic powder

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, peeled and chopped

3 celery stalks, chopped

3 cups beef broth

2 tbsp Worcestershire sauce

2 tbsp cornstarch

1/4 cup cold water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the roast with salt, pepper, rosemary, thyme, and garlic powder.

2. Sear the roast in the skillet until browned on all sides, about 4 minutes per side.

3. Place the chopped onion, garlic, carrots, and celery in the bottom of the crock pot.

4. Place the seared roast on top of the vegetables. Pour beef broth and Worcestershire sauce over the roast.

5. Cover and cook on low for 8 hours or until the meat is tender.

6. Mix cornstarch and cold water in a small bowl to make a slurry. Stir into the crock pot juices to thicken the sauce before serving.

Storage

Store leftover roast in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the roast and vegetables in a covered baking dish and warm in a preheated oven at 350°F until heated through, about 20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.