Slow-Cooked Herb Beef Pot Roast with Tender VegetablesIngredients:3 to 4 lb beef chuck roast2 tablespoons olive oil1 teaspoon kosher salt1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon dried rosemary1 tablespoon Worcestershire sauce2 tablespoons tomato paste1 cup beef broth1 yellow onion, sliced4 carrots, peeled and cut into chunks1 1/2 lbs baby Yukon Gold potatoes3 celery stalks, cut into large pieces4 garlic cloves, minced2 bay leaves2 tablespoons cornstarch2 tablespoons cold waterFresh parsley, chopped, for garnishDirections:Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.Heat olive oil in a large skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned.Place the sliced onion, carrots, celery, potatoes, and garlic in the bottom of the crockpot.Set the seared roast on top of the vegetables.In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste until smooth.Pour the broth mixture over the roast and vegetables.Add the bay leaves to the crockpot.Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender.Carefully transfer the roast and vegetables to a serving platter and keep warm.Remove the bay leaves.Mix the cornstarch with cold water to form a slurry. Stir it into the cooking liquid and cook on HIGH for 10–15 minutes until the gravy thickens.Slice or shred the beef, spoon the rich gravy over the top, garnish with parsley, and serve warm.Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutesKcal: 560 kcal | Servings: 8 servings
