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To make a great pot roast, you need some key items. Here’s what you’ll need:

Pot Roast

Get ready to savor every bite with this Savory Pot Roast Easy Recipe for Comfort Food! Perfect for cold evenings, this dish features a tender, flavorful beef chuck roast simmered with delicious vegetables and aromatic spices. Follow our simple steps for a hearty meal that will impress your family and friends. Don't miss out on an unforgettable dining experience—click through to explore the full recipe and make your comfort food dreams come true!
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Ingredients
  

3-4 lb beef chuck roast

2 tablespoons olive oil

1 large onion, quartered

4 cloves garlic, minced

4 large carrots, cut into chunks

3 medium potatoes, quartered (Russet or Yukon Gold work well)

2 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Prepare the Roast: Pat the beef chuck roast dry with paper towels. Season generously with salt, pepper, thyme, rosemary, and smoked paprika on all sides.

    Sear the Meat: In a large skillet over medium-high heat, add olive oil. When hot, sear the roast for about 4-5 minutes on each side until browned. Remove the roast and place it in a large slow cooker.

      Sauté Aromatics: In the same skillet, add the quartered onions and minced garlic. Sauté for 2-3 minutes until onions are translucent and fragrant, scraping up any browned bits from the bottom.

        Add Vegetables: Layer the carrots and potatoes around the roast in the slow cooker. Pour the sautéed onions and garlic over the top.

          Combine Broth: In a bowl, mix the beef broth and Worcestershire sauce, then pour it into the slow cooker to cover the meat and vegetables.

            Slow Cook: Cover the slow cooker and set it to low for 8-10 hours, or high for 4-6 hours. The meat should be tender and easily pulled apart with a fork.

              Finishing Touches: Once cooked, carefully remove the roast and vegetables. Serve sliced or shredded, garnished with fresh parsley, alongside the rich broth as a gravy.

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

                  - Presentation Tips: Serve the pot roast on a large serving platter surrounded by the tender vegetables. Drizzle with some of the broth for added flavor and garnish with fresh parsley for a pop of color.