Slow Cooker Pot Roast | Cooking With Hatchells | Umami

Name: Slow Cooker Pot Roast | Cooking With Hatchells | Umami
Ingredients: 1 1/2 Tbsp olive oil, (divided); 1 (3 lb) chuck roast; Salt and freshly ground black pepper; 1 medium yellow onion, (peeled, halved and cut into thick slices); 5 garlic cloves, (minced (1 1/2 Tbsp)); 1 1/4 cups cup beef broth; 2 tsp Worcestershire sauce; 1 Tbsp minced fresh thyme; 1 Tbsp minced fresh rosemary; 2 ½ lbs small yukon gold potatoes, (left whole); 5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*); 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy); 2 Tbsp chopped fresh parsley

www.umami.recipes

Cooking With Hatchells 출판의 Storm가 제공하는 레시피입니다.

View full recipe on www.umami.recipes

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

Share this recipe:

Ingredients

1 1/2 Tbsp olive oil, (divided)
1 (3 lb) chuck roast
Salt and freshly ground black pepper
1 medium yellow onion, (peeled, halved and cut into thick slices)
5 garlic cloves, (minced (1 1/2 Tbsp))
1 1/4 cups cup beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
2 ½ lbs small yukon gold potatoes, (left whole)
5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*)
2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy)
2 Tbsp chopped fresh parsley