Description
A comforting and savory pot roast made with tender beef, earthy mushrooms, and vibrant vegetables, slow-cooked to perfection.
Ingredients
Scale
- 1 (3-4 lb) beef pot roast
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Season the beef pot roast generously with salt and pepper.
- Layer the chopped onions, minced garlic, carrots, potatoes, and mushrooms in the slow cooker.
- Place the seasoned pot roast on top of the vegetables.
- Combine the beef broth, Worcestershire sauce, dried thyme, and dried rosemary in a bowl.
- Pour this mixture over the pot roast and vegetables.
- Cover the slow cooker and cook on low for about 480 minutes, or until the meat is fork-tender.
- Serve the pot roast sliced alongside the vegetables, drizzling the gravy over the top.
Notes
Consider adding half a cup of red wine for enhanced flavor. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pot roast, slow cooker, comfort food, beef, mushrooms