Pot Roast

Name: Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; salt, pepper, and garlic seasoning blend, to taste; 2 tbsp cooking oil; 1 large yellow onion, sliced; 1.5 cups beef broth; 12 oz light beer; 1 tbsp Worcestershire sauce; 1 tbsp minced garlic; 1 packet (1 oz) au jus gravy mix; Mashed potatoes, for serving; Fresh parsley, for garnish

This slow cooker pot roast from @cookinginthemidwest is a simple and flavorful meal, perfect for a weeknight dinner. A chuck roast is seared, then slow-cooked with onions, beef broth, beer, and an au jus gravy mix until it's fall-apart tender.

⚡Slow Cooker

🌍American 🏷️Pot roast 🏷️Slow cooker 🏷️Chuck roast 🏷️Beef Au jus

🏷️

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

8h 15m

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

3 lb chuck roast
salt, pepper, and garlic seasoning blend, to taste
2 tbsp cooking oil
1 large yellow onion, sliced
1.5 cups beef broth
12 oz light beer
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 packet (1 oz) au jus gravy mix
Mashed potatoes, for servingoptional
Fresh parsley, for garnishoptional

Instructions

1
Season the chuck roast generously on all sides with the salt, pepper, and garlic blend.
2
Heat cooking oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until a brown crust forms.
3
Transfer the seared roast to a slow cooker.
4
In the same skillet, add the sliced onion and sauté for 1-2 minutes.
5
Pour in the beef broth, scraping the bottom of the pan to release any browned bits.
6
Add the beer, Worcestershire sauce, and minced garlic to the skillet. Stir to combine.
7
Once the liquid begins to bubble, add the au jus gravy mix packet and whisk until combined.
8
Pour the sauce and onion mixture over the chuck roast in the slow cooker.
9
Cover and cook on low for 8 hours.
10
Once cooked, shred the beef with two forks. Serve hot over mashed potatoes and garnish with fresh parsley, if desired.