Am I the only one that thinks slow cookers are a necessity in the winter? When I finally get inside where it’s nice all I want to do is curl up on the couch with a mug of tea and soft blanket. Of course, I REALLY want something tasty and hot too. What can I say? I’m not a fan of the cold, if you couldn’t tell.
That’s why this pot roast is one of my GO-TO recipes in the winter. It’s just so delicious and makes me feel cozy. I guess it’s one of those ‘comfort foods’ that you always seem to want when you’re freezing.
As far as your taste buds are concerned, slow and steady wins this race. This slow-cooked chuck roast spends all day stewing in a flavorful broth, resulting in a tender, fall-apart pot roast that’ll feed the whole family. Prep the ingredients, let your slow cooker do the work and come home to a warm and hearty dinner.
3 to 4 lb. boneless chuck roast
1 lb. baby carrots
2 lbs. baby potatoes
2 cloves garlic, minced
1 yellow onion, chopped
2 cups chicken broth
2 Tbsp. olive oil
1 tsp. balsamic vinegar
2 sprigs thyme
- Using paper towel, pat meat to remove excess moisture. Season with salt and pepper.
- In skillet over medium-high heat, brown roast in oil for 2 minutes on each side. Transfer to slow cooker.
- In same skillet, cook onion for 2 minutes. Add garlic and few thyme leaves and cook for 1 minute. Mix in balsamic vinegar then add mixture to slow cooker.
- In slow cooker, combine carrots, potatoes, chicken broth, sprig of thyme, salt and pepper. Cover with lid and cook on LOW for 8 hours.