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Beef pot roast

3) Classic Beef Pot Roast with Carrots and Rosemary

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 lb beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion quartered
  • 4 carrots cut into chunks
  • 3 cloves garlic smashed
  • 2 cups beef broth
  • 2 sprigs fresh rosemary

Method
 

  1. Season roast with salt and pepper.
  2. Heat oil in a skillet; brown roast 2 to 3 minutes per side.
  3. Transfer roast to slow cooker; add onion, carrots, and garlic.
  4. Add broth; place rosemary beside roast.
  5. Cook on low 8 hours or high 4 hours until fork-shreddable.
  6. Remove rosemary; slice roast and serve with juices and carrots.