Ingredients
Scale
- 2 lb Chuck Roast
- 2 cups red or yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- ¼ cup tomato sauce
- 1 cup beef broth
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp fresh thyme, chopped (or ¼ tsp dried)
- 2 tsp fresh parsley, chopped
- 1–2 tbsp all-purpose flour or cornstarch (for gravy)
Instructions
- Whisk together tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and white wine vinegar.
- Trim excess fat from chuck roast, season with salt and pepper.
- Layer half the onions in slow cooker, pour half the sauce on top. Place roast on onions and top with remaining onions and sauce.
- Cover and cook on high 4 hours or low 7 hours until roast is fork-tender.
- For gravy: use 1 tbsp flour or cornstarch per cup of sauce. Heat over low, stirring until thickened.
- Serve pot roast with gravy over mashed potatoes and garnish with parsley.
Notes
- If sauce/broth is greasy after cooking, refrigerate to separate fat before making gravy for a grease-free broth.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: NaN g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg