Name: Classic slow cooker pot roast
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 1 serving
Ingredients: 6 oz beef eye of round roast, trimmed of fat; 6 oz Yukon Gold potato, cut into 1-inch chunks; 1 1/2 medium carrots, cut into 1-inch rounds; 1/2 medium yellow onion, thickly sliced; 2 cloves garlic, minced; 1 tsp canola oil; 1/2 cup reduced-sodium beef broth; 1 tsp Worcestershire sauce; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp red wine vinegar

Instructions

Prep 20 min · Cook 7 hr

Pat the beef roast dry with paper towels. Season all over with half the salt and half the pepper. Heat the oil in a 12-inch skillet over medium-high heat. Sear the beef until deeply browned on all sides, about 6 minutes total. Transfer the beef to a 2-quart slow cooker.
In the same skillet, add the onions and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the broth, Worcestershire sauce, and thyme, scraping any browned bits from the bottom of the pan. Pour the entire mixture into the slow cooker.
Add the potatoes and carrots to the slow cooker around the beef. Cover and cook on low for 7 hours until the beef is fork-tender. Done when is fork-tender, 145°F.
Lift the beef, potatoes, and carrots onto a plate. Stir the vinegar and the remaining salt and pepper into the juices in the pot. Slice the beef against the grain or shred it with two forks. Spoon the pan juices over the beef and vegetables before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes