Everyone needs a pot roast recipe for family dinners and special occasions and this one made in the slow cooker couldn’t be easier! Serve with gravy over mashed potatoes for a comforting and satisfying meal.

Ingredients
- 3-4 lb boneless beef chuck roast
- Salt and pepper
- 2 tablespoon butter, divided
- 14 oz can (about 2 cups) beef broth
- 1 small onion, sliced
- 3 carrots, sliced
- 2 garlic cloves
- 2-3 stems of fresh herbs such as thyme, rosemary and sage
- 1 tablespoon flour
Directions
- Generously season the roast with salt and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium high heat. Add the seasoned roast and brown on 2 or more sides for several minutes on each side. Transfer roast to a 6-quart sized or larger slow cooker.
- Pour beef broth into the slow cooker and add the onions, carrots, garlic cloves, and herbs.
- Cover slow cooker with lid and cook on high for 4-5 hours or on low for 6-8 hours, or until roast shreds easily with a fork.
- Remove roast from slow cooker and cover to keep warm.
- Dump the broth and vegetables through a strainer, reserving the broth. Use a spoon to skim as much fat off the top of the broth as possible. Set aside vegetables to serve with roast.
- To make gravy, add the remaining tablespoon of butter to a skillet set over medium heat. Once melted, add the flour and whisk together. Add the broth to the skillet and whisk constantly until smooth. Bring to a boil and continue to whisk until thickened, about 2 minutes.
- Shred roast and serve with gravy over mashed potatoes, or as desired.
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