As far as your taste buds are concerned, slow and steady wins this race. This slow-cooked chuck roast spends all day stewing in a flavorful broth, resulting in a tender, fall-apart pot roast that’ll feed the whole family. Prep the ingredients, let your slow cooker do the work and come home to a warm and hearty dinner. Not sure how to use a slow cooker? Check out our article here and learn 12 tips for prepping slow cooker recipes perfectly.
3 to 4 lb. boneless chuck roast
1 lb. baby carrots
2 lbs. baby potatoes
2 cloves garlic, minced
1 yellow onion, chopped
2 cups chicken broth
2 Tbsp. olive oil
1 tsp. balsamic vinegar
2 sprigs thyme
- Using paper towel, pat meat to remove excess moisture. Season with salt and pepper.
- In skillet over medium-high heat, brown roast in oil for 2 minutes on each side. Transfer to slow cooker.
- In same skillet, cook onion for 2 minutes. Add garlic and few thyme leaves and cook for 1 minute. Mix in balsamic vinegar then add mixture to slow cooker.
- In slow cooker, combine carrots, potatoes, chicken broth, sprig of thyme, salt and pepper. Cover with lid and cook on LOW for 8 hours.