Classic Slow Cooked Pot Roast and Vegetables

How to make Classic Slow Cooked Pot Roast and Vegetables Recipe - Such great memories come to mind when I think of pot roast dinner. I’m quickly taken back to Sundays with our family in Arizona where the kids are running around, wrestling with each other, and asking if dinner is done yet. The aroma of the roast and vegetables fills the whole house, which leads to sneaking bites while no one is looking. My slow-cooked pot roast is tender, juicy, full of flavor, and takes just minutes to get in the slow cooker. Make sure you save your leftover strained jus from the slow cooker for the Pot Roast French Dip Sandwiches.

Ingredients:
1 4- to 5-pound boneless beef chuck pot roast
11⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
3 cups unpeeled diced potatoes (1-inch pieces)
2 cups peeled baby carrots
6 stalks celery, cut into 1-inch pieces
10 ounces white pearl onions, peeled
1⁄2 cup Worcestershire sauce
5 cloves garlic

Method:
1. Heat a slow cooker on the high setting.

2. Season both sides of the roast with the salt, pepper, and garlic salt and add to the slow cooker. Add the potatoes, carrots, celery, onions, 1 cup of water, the Worcestershire sauce, and garlic. Cover and cook on high for 5 hours or low for 8 to 10 hours. v

3. Remove the roast from the slow cooker and break into individual servings. Serve with the vegetables. Strain the liquid and save to make au jus sandwiches with any leftover roast.