@noor2241gbn: Recipe Name: Slow Cooker Pot Roast with Baby Potatoes and Carrots Ingredients 1. 3 lb beef chuck roast 2. 1 tbsp olive oil 3. 1 tsp salt 4. 1 tsp black pepper 5. 1 tsp garlic powder 6. 1 tsp onion powder 7. 1 tsp dried thyme 8. 1 tsp dried rosemary 9. 1 lb baby potatoes 10. 4 large carrots, cut into chunks 11. 1 large onion, cut into wedges 12. 4 cloves garlic, minced 13. 2 cups beef broth 14. 1 tbsp Worcestershire sauce 15. 2 tbsp tomato paste 16. 2 sprigs fresh rosemary 17. 2 tbsp cornstarch 18. 3 tbsp water Recipe 1. Pat the chuck roast dry with paper towels. 2. Season all sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary. 3. Heat olive oil in a large skillet over medium-high heat. 4. Sear the roast for 3-4 minutes per side until a deep brown crust forms. 5. Place the baby potatoes, carrots, onion, and minced garlic in the bottom of a slow cooker. 6. Set the seared roast on top of the vegetables. 7. In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. 8. Pour the broth mixture around the roast without washing off the seasoning. 9. Add fresh rosemary sprigs on top of the meat. 10. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the beef is fork-tender. 11. Carefully remove the roast and vegetables from the slow cooker and keep warm. 12. Strain the cooking liquid into a saucepan. 13. Mix cornstarch and water to make a slurry. 14. Bring the liquid to a simmer and whisk in the slurry until the gravy thickens. 15. Slice or shred the roast and arrange it with the potatoes and carrots. 16. Spoon the rich gravy over the meat and vegetables. 17. Garnish with fresh rosemary if desired. 18. Serve hot and enjoy the tender, flavorful pot roast. Follow our account for more delicious homemade recipes and easy meal ideas.

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Tuesday 23 June 2026 15:43:51 GMT