Slow Cooker Pot Roast with Potatoes & Rainbow Carrots
This recipe for Slow Cooker Pot Roast with Potatoes & Rainbow Carrots is a delightful combination of tender meat, hearty vegetables, and savory seasonings. With just a few simple ingredients and a trusty crockpot, you can effortlessly recreate the warmth and coziness of a homemade meal that will have your taste buds singing.
Equipment
- 1 Slow Cooker
- 1 Slicing Knife
Ingredients
- 4 - 8 lb beef chuck roast
- 2 large sweet onions, sliced
- 1 lb rainbow carrots
- 4 large russet potatoes, halved
- 1 tsp salt
- 1 tsp ground peppercorn medley
- 4 cloves minced garlic
- 1 tsp dried or fresh thyme
- 1/4 cup sherry wine
- 1/2 cup water
Instructions
- Season the beef chuck roast generously with salt and freshly ground peppercorn medley. Heat a large skillet over medium-high heat and sear the roast on all sides until nicely browned. This step will enhance the flavor of the final dish.
- Transfer the seared roast to your slow cooker. Surround it with sliced sweet onions, rainbow carrots, and quartered white russet potatoes.
- In a small bowl, combine minced garlic, dried thyme, and a pinch of salt. Sprinkle this flavorful mixture over the vegetables in the slow cooker.
- Pour water and sherry wine over the roast and vegetables. These liquids will help create a rich broth as the dish cooks.
- Set your slow cooker to low heat and cook for 8 to 10 hours or until the meat is fork-tender and the vegetables are beautifully cooked. The long, slow cooking process will infuse all the ingredients with incredible flavors.
- Once cooked, carefully remove the roast from the slow cooker and transfer it to a cutting board. Allow it to rest for a few minutes before slicing it against the grain into thick, juicy slices.
- Serve the tender pot roast slices with a generous portion of the rainbow carrots, potatoes, and onions. For an extra touch of homestyle comfort, ladle some of the flavorful cooking liquid over the dish.