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Recipe By: Cooking Classy
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Shared By DanTheITGuy

Pot Roast


  • 3 Pound Chuck Roast
  • 2 1/2 Pounds Small Yukon Gold Potatoes
  • 1 1/4 Cups Beef Broth
  • 2 1/2 Tablespoons Cornstarch (Optional)
  • 2 Tablespoons Fresh Parsley (Chopped)
  • 1 1/2 Tablespoons Olive Oil (Divided)
  • 1 Tablespoon Fresh Rosemary (Minced)
  • 1 Tablespoon Fresh Thyme (Minced)
  • 2 Teaspoons Worcestershire Sauce
  • 5 Garlic Cloves (Minced)
  • 5 Medium Carrots (Peeled & Cut into 1-inch Pieces)
  • 1 Medium Yellow Onion (Peeled, Halved & Cut into Thick Slices)
  • Black Pepper
  • Salt


Heat 1 tablespoon olive oil in a large pot over medium-high heat.
Dab roast dry with paper towels.
Season roast all over with salt and pepper.
Sear roast in pot until browned on both sides, about 4-5 minutes per side.
Transfer roast to crock pot.
Add remaining 1/2 tablespoon olive oil to pot.
Add onion, and saute for 2 minutes.
Add garlic, and saute for 30 seconds longer.
Pour onion/garlic mixture over roast in crock pot.
Return pot to heat, pour in beef broth, Worcestershire sauce, thyme, and rosemary, cook about 15 seconds, and remove from heat.
Layer potatoes and carrots over onion layer in crock pot.
Pour beef broth evenly over top, and season with salt and pepper.
Cover and cook on low for 8-9 hours until roast and vegetables are tender.
Remove roast and vegetables from crock pot.
Shred roast and cut potatoes into desired size.
If you want to make a gravy, pour 3 tablespoons beef broth from crock pot through a fine mesh strainer into a small saucepan, and heat over medium-high heat.
Whisk in cornstarch, bring to a simmer, stirring constantly, for 30-60 seconds.

Mix cornstarch with 3 tablespoons beef broth to

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