Indulge in the savory goodness of our Fast n Easy Pot Roast, a hearty and satisfying meal that's perfect for busy weeknights or lazy weekends. Made with tender chuck roast, flavorful vegetables, and a rich broth, this dish is sure to become a family favorite.

2 tablespoons olive oil

3-4 pounds chuck roast

salt and pepper

4 large carrots, sliced

1 pound baby potatoes

1 yellow onion, chopped into large pieces

2 cups beef broth

1/2 cup red wine

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Instructions 

In the slow cooker:

Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast. Cook on low for 10 hours or until tender.

To roast in the oven:

Preheat oven to 425 degrees. Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.