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When it comes to comfort food, few things can rival the classic pot roast. This hearty dish has warmed homes for generations, offering a perfect blend of tender meat and flavorful vegetables that create a satisfying and nourishing meal. The beauty of pot roast lies not only in its rich flavors but also in the way it fills your kitchen with enticing aromas as it cooks. It's a dish that embodies the essence of home-cooked goodness — warm, inviting, and utterly satisfying.

Slow Cooker Pot Roast

Indulge in the delightful flavors of our succulent herb-infused slow cooker pot roast recipe. This comforting dish combines tender beef chuck with fresh herbs, hearty vegetables, and a rich broth for a meal your family will love. Perfect for gatherings or cozy dinners, this easy recipe enhances traditional pot roast with aromatic herbs for unbeatable taste. Click through to discover how to create this mouthwatering dish that fills your home with savory aromas and warmth.
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Ingredients
  

3 lbs beef chuck roast

2 tablespoons olive oil

4 medium carrots, peeled and cut into large chunks

3 medium potatoes, peeled and quartered

1 onion, roughly chopped

4 cloves garlic, minced

2 cups beef broth

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot skillet for about 4-5 minutes on each side until browned. This step enhances the flavor of the roast.

    Prepare the Vegetables: In the slow cooker, add the chopped carrots, potatoes, onion, and minced garlic. These vegetables will cook down and flavor the broth.

      Combine Ingredients: Place the seared roast on top of the veggies in the slow cooker. In a separate bowl, mix the beef broth, balsamic vinegar, soy sauce, dried thyme, dried rosemary, and bay leaf. Pour this mixture over the roast and vegetables.

        Cook: Cover the slow cooker with the lid and set it to low. Cook for 8-10 hours, or until the meat is tender and easily shreds with a fork.

          Adjust Seasoning: Once done, taste the broth and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving.

            Serve: Shred the beef using two forks and mix it in with the surrounding vegetables and broth.

              Prep Time, Total Time, Servings: 20 minutes | 9 hours | Serves 6

                - Presentation Tips: Serve the pot roast in a large serving dish, garnished with freshly chopped parsley for a burst of color. You can also serve with crusty bread to soak up the delicious broth!