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When it comes to comforting meals that evoke warmth and nostalgia, nothing quite compares to a hearty pot roast. This classic dish has been a staple in family kitchens for generations, often appearing on Sunday dinner tables across the country. The aroma of a slowly cooked roast wafting through the home is not just enticing; it creates an atmosphere of togetherness and love. In this article, we will explore the delightful Hearty Herb-Infused Slow Cooker Pot Roast recipe, which combines tender cuts of beef with a medley of herbs, vegetables, and rich flavors that meld beautifully over hours of low and slow cooking.

Slow Cooker Pot Roast

Indulge in the ultimate comfort food with this Hearty Herb-Infused Slow Cooker Pot Roast! This classic recipe combines tender beef, aromatic herbs, and flavorful vegetables, all cooked to perfection in your slow cooker. It's easy to prepare and perfect for family gatherings or cozy dinners. Discover how to create this mouth-watering dish that will fill your home with delicious aromas and warm hearts. Click to explore the full recipe and elevate your dining experience!
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Ingredients
  

3 to 4 lbs beef chuck roast

4 medium potatoes, quartered

4 large carrots, cut into 2-inch pieces

1 large onion, chopped

4 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Sear the Roast: In a large skillet over medium-high heat, add the olive oil. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides (about 4 minutes per side) until it’s nicely browned. Remove from skillet and set aside.

    Prep the Vegetables: In the slow cooker, layer the quartered potatoes, carrots, and chopped onion at the bottom. Sprinkle minced garlic over the veggies for enhanced flavor.

      Combine Broth & Seasonings: In a bowl, combine the beef broth, Worcestershire sauce, thyme, rosemary, smoked paprika, and a bit more salt and pepper. Mix well until combined.

        Addition to Slow Cooker: Place the seared roast on top of the vegetables in the slow cooker. Pour the beef broth mixture over the roast, ensuring it covers the vegetables.

          Slow Cook: Cover the slow cooker with a lid and cook on low for 8-10 hours or high for 4-6 hours, until the roast is fork-tender and the flavors meld beautifully.

            Serve: Once cooked, carefully remove the roast and veggies from the slow cooker. Slice or shred the roast as desired. Place the vegetables around the meat on a serving platter.

              Garnish and Enjoy: Drizzle some of the cooking liquid over the roast and vegetables, and garnish with freshly chopped parsley, if desired.

                Prep Time: 20 minutes | Total Time: 8-10 hours | Servings: 6-8 servings