Description
This Worcestershire Pot Roast is a comforting, slow-cooked beef dish featuring tender chuck roast seared to perfection and simmered with pearl onions, baby carrots, and yellow potatoes in a savory blend of Worcestershire sauce, garlic, and thyme. Perfect for a hearty family meal with rich, flavorful gravy.
Ingredients
Scale
Meat and Seasoning
- 2 Tbsp. olive oil
- 3–4 lbs. beef chuck roast
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 oz. packet au jus mix
- ¼ cup Worcestershire sauce
Vegetables
- 6 cloves garlic, chopped
- 12 oz. bag frozen pearl onions
- 1 cup baby carrots
- 1 lb. baby yellow potatoes
Other Ingredients
- ½ cup unsalted butter (1 stick)
- 4–5 sprigs fresh thyme
Instructions
- Sear the Roast: Add olive oil to a large skillet over medium-high heat. Pat the chuck roast dry with paper towels and season all sides evenly with salt and freshly ground black pepper. Sear the roast in the hot skillet for 3-4 minutes per side until a deep brown crust forms.
- Prepare Vegetables in Slow Cooker: Arrange the frozen pearl onions, baby carrots, and baby yellow potatoes evenly in the bottom of the slow cooker.
- Transfer Roast to Slow Cooker: Place the seared beef chuck roast on top of the layered vegetables in the slow cooker.
- Add Seasonings: Sprinkle the au jus mix evenly over the roast, then drizzle Worcestershire sauce on top for rich flavor.
- Add Garlic: Scatter the chopped garlic cloves around the roast and vegetables within the slow cooker.
- Top with Butter and Thyme: Place the stick of unsalted butter directly on top of the roast, then lay fresh thyme sprigs over the butter and surrounding vegetables.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 8-10 hours or high heat for 5-6 hours, until the roast is tender and easily pulls apart with a fork.
- Finish and Serve: Remove and discard the thyme sprigs. Shred the beef roast and serve alongside the cooked vegetables, spooning the flavorful gravy from the slow cooker over the top. Enjoy your hearty meal!
Notes
- Patting the roast dry before searing helps develop a better crust.
- Frozen pearl onions can be substituted with fresh if available, but adjust cooking time accordingly.
- Use a meat thermometer to ensure the roast is fully tender; it should reach an internal temperature of at least 190°F for shredding.
- Leftovers keep well for up to 3 days refrigerated and can be reheated gently with additional broth or gravy.
- For thicker gravy, remove the meat and vegetables, then cook the sauce on the stovetop to reduce slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
