Description
This Worcestershire Pot Roast is a hearty and flavorful slow-cooked beef dish perfect for a comforting family meal. Tender beef chuck roast is seared to develop a rich crust, then slow cooked with pearl onions, baby carrots, and baby potatoes in a savory mixture of Worcestershire sauce, au jus seasoning, garlic, butter, and fresh thyme, resulting in melt-in-your-mouth meat with a delicious gravy.
Ingredients
Scale
Beef and Seasoning
- 2 Tbsp. olive oil
- 3-4 lbs. beef chuck roast
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 oz. packet au jus mix
- ¼ cup Worcestershire sauce
- 6 cloves garlic, chopped
- ½ cup unsalted butter
- 4-5 sprigs fresh thyme
Vegetables
- 12 oz. bag frozen pearl onions
- 1 cup baby carrots
- 1 lb. baby yellow potatoes
Instructions
- Sear the Roast: Add olive oil to a large skillet over medium-high heat. Pat the chuck roast dry with paper towels, then sprinkle salt and pepper evenly over all sides. Sear the roast in the skillet for 3-4 minutes per side until a deep brown crust forms.
- Prepare Vegetables in Slow Cooker: Evenly spread the pearl onions, baby carrots, and baby potatoes across the bottom of the slow cooker.
- Place Roast on Vegetables: Transfer the browned roast onto the bed of vegetables in the slow cooker.
- Add Seasonings: Sprinkle the au jus mix over the roast and drizzle Worcestershire sauce on top to infuse flavor.
- Add Garlic: Distribute the chopped garlic around the roast and vegetables for an aromatic touch.
- Top with Butter and Thyme: Place the stick of unsalted butter directly on the roast and scatter fresh thyme sprigs over the butter and vegetables.
- Slow Cook: Cover the slow cooker with its lid and cook on low for 8-10 hours or on high for 5-6 hours, until the roast is tender and shreds easily with a fork.
- Serve: Remove and discard the thyme sprigs. Shred the pot roast and serve it with the cooked vegetables, spooning the flavorful gravy over the top. Enjoy!
Notes
- Be sure to pat the roast dry before searing to get a better crust.
- If you don’t have au jus mix, substitute with beef broth powder or beef bouillon granules.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- Leftovers store well refrigerated for up to 3 days or frozen for up to 3 months.
- To thicken the gravy, remove the vegetables and roast, then transfer the cooking liquid to a saucepan and simmer with a slurry of cornstarch and water until desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
