Directions:
Rub the beef chuck roast evenly with salt, pepper, thyme, and rosemary.
Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear it until browned on all sides, about 3-4 minutes per side.
Place the sliced onion, minced garlic, carrots, and potatoes in the bottom of a slow cooker.
Place the browned roast on top of the vegetables.
Pour the beef broth over the roast and vegetables.
Cover and cook on low for 8 hours or on high for 4 hours, until the roast is tender and falls apart easily with a fork.
Carefully remove the pot roast and vegetables to a serving platter, reserving the broth in the slow cooker to use as a gravy if desired.
Variations & Tips:
Experiment with different root vegetables such as parsnips or sweet potatoes for added variety.
For a more aromatic experience, add fresh herbs like rosemary or thyme in the last hour of cooking.
Enhance the flavors by adding a splash of red wine to the slow cooker before cooking.
Enjoy this comforting meal with creamy mashed potatoes, steamed green beans, or a crisp green salad dressed in balsamic vinaigrette.
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