There’s nothing quite like a slow-cooked roast beef that melts in your mouth, served with tender potatoes and carrots, all cooked to perfection in a savory broth. This simple yet hearty meal is ideal for busy days when you want a wholesome, comforting dinner with minimal effort.

Ingredients:

• 3-4 lb beef chuck roast
• 1 tablespoon olive oil
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 4-5 large carrots, peeled and cut into chunks (Or if you want to cut time, you can add a bag of baby carrots)
• 4-5 medium potatoes, peeled and quartered (Yukon gold or red potatoes work well)
• 2 cups beef broth (or water with beef bouillon)
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• Salt and pepper, to taste
• Optional: For extra flavor and if I do not have time to chop onion or have one on hand, I will add a packet of Onion Soup Mix over the seared beef for extra flavor and cutting down time in the kitchen. I have also added in some whole mild pepperoncini for added flavor as well.

Instructions:

1. Prepare the Roast:
   • Season the beef roast generously with salt and pepper on all sides.
   • In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side). This helps lock in the juices and flavor.
2. Load the Crockpot:
   • Place the chopped onions, garlic, carrots, and potatoes into the bottom of your crockpot.
   • Lay the seared roast on top of the vegetables.
3. Add the Liquid and Seasonings:
   • Pour the beef broth over the roast and vegetables. Add Worcestershire sauce for extra flavor.
   • Tuck the rosemary and thyme sprigs around the roast, and sprinkle in additional salt and pepper to taste.
4. Cook:
   • Cover the crockpot and cook on low for 8-9 hours or on high for 5-6 hours. The roast should be tender and easy to shred with a fork, and the vegetables should be soft but not mushy.
5. Serve:
   • Remove the roast from the crockpot and let it rest for a few minutes before slicing or shredding.
   • Serve the roast with the tender potatoes and carrots, and ladle some of the rich broth over everything for added flavor.

Optional Gravy: If you prefer a thicker sauce, you can take some of the cooking liquid, whisk it with a bit of cornstarch, and heat it until thickened.

This Crockpot Roast Beef with Potatoes and Carrots is the perfect comfort food for any time of the year, delivering delicious, tender meat and veggies with minimal effort!