Classic Slow Cooker Pot rally
This tender and juicy pot repast, paired with scrumptious carrots and potatoes, is the perfect cozy, set- it- and- forget- it mess for busy days. 🌿 🥔 🥕
constituents 🛒
3 lbs chuck repast
swab and pepper, to taste
tbsp olive oil painting
1 onion, diced
cloves garlic, diced
large carrots, cut into gobbets
lb baby potatoes, halved
mugs beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp tomato paste
Directions 👩🍳
Season and Sear Season the chuck repast freehandedly with swab and pepper. In a large skillet, heat olive oil painting over medium-high heat. Sear the repast on all sides until browned, about 3- 4 twinkles per side. Transfer to a slow cooker.
Sauté Aromatics In the same skillet, add diced onion and diced garlic. Sauté for 2 twinkles until softened, also add to the slow cooker.
Add Vegetables and Liquid Arrange the carrots and potatoes around the repast in the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir slightly to combine.
Cook Cover and cook on low for 8- 9 hours or on high for 4- 5 hours, until the meat is tender and fluently shreds with a chopstick.
Serve Serve hot with the carrots, potatoes, and a spoon of the savory broth. Garnish with fresh parsley if asked .
Prep Time 🕒 15 twinkles
Cook Time 🕒 8 hours( low)
Total Time 🕒 8 hours 15 twinkles
Servings 🍽️ 6
Calories 🔥 420 kcal per serving