Description
A rich and savory copycat of the Texas Roadhouse pot roast. This slow-cooked beef is incredibly tender and served in a thick, glossy gravy with carrots and onions.
Ingredients
Scale
- 3–4 lb Chuck Roast
- 1 cup Beef Broth
- 2 tbsp Worcestershire Sauce
- 4 cloves Garlic, minced
- 3 large Carrots, cut into chunks
- 1 Yellow Onion, sliced
- 2 tbsp Cornstarch
- 1 tsp Black Pepper
- 2 tbsp Vegetable Oil
Instructions
- Heat oil in a large skillet over medium-high heat and sear the roast on all sides until a deep brown crust forms.
- Sauté the sliced onions and carrots in the same skillet for 3 minutes to develop flavor.
- Place the sautéed vegetables at the bottom of the slow cooker and set the seared roast on top.
- Whisk together beef broth, Worcestershire sauce, and garlic, then pour the mixture around the beef.
- Cover and cook on low for 8 to 10 hours until the meat is fork-tender.
- Remove the meat to a platter. Whisk cornstarch with 1 tablespoon of cold water and stir into the cooking liquid.
- Simmer on high for 10-15 minutes until the gravy has thickened and becomes glossy.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American