Easy Crock Pot Chuck Roast with Potatoes & Carrots Recipe

Ingredients: - 3-4 lb chuck roast - 6-8 small potatoes, halved - 4-5 carrots, cut into chunks - 1 large onion, quartered - 3 cloves garlic, minced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt - ½ teaspoon black pepper - 2 tablespoons olive oil Instructions: 1. Heat olive oil in a large skillet over medium-high heat. Brown the chuck roast on all sides, about 3-4 minutes per side. 2. Transfer the roast to the crockpot. Add the potatoes, carrots, and onion around the roast. 3. In a small bowl, mix the minced garlic, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour the mixture over the roast and vegetables. 4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the roast is tender and easily shreds with a fork. 5. Once done, remove the roast and vegetables from the crockpot. Let the roast rest for a few minutes before slicing.