Description
This slow cooker pot roast is such a comforting classic! It comes together in minutes, then cooks low and slow for hours to get incredibly tender.
Ingredients
- 5 pounds Chuck Roast
- 6 whole Yukon Gold Potatoes, Quartered
- 6 whole Carrots, Peeled And Cut Into Rounds
- 3 whole Onions, Thinly Sliced
- 2 cloves Roasted Garlic (See Note)
- 1 sprig Rosemary Leaves, Roughly Chopped
- ¾ cups Canned Beef Consommé
- ¼ cups HP Sauce Or Ketchup
- ¼ cups Apple Cider Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Salt
- 1 teaspoon Freshly Cracked Black Pepper
Preparation
Get out your trusty slow cooker. Then take the chuck roast and trim any excess fat. Lay the beef out in the bottom of the slow cooker, then pile the potatoes, carrots, onions, garlic and rosemary on top of it.
Stir the beef consommé, HP sauce or ketchup, apple cider vinegar, Worcestershire sauce, salt and pepper together in a bowl and pour it into the crock pot. Seal the slow cooker with its lid and cook everything on low for 8 hours.
Serve immediately!
