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Today I became sick and my husband prepared this -Classic Slow Cooker Pot Roast Recipe
Ingredients:
3-4 pound chuck roast 
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 carrots, peeled and cut into chunks
4 large russet potatoes, peeled and cut into chunks
1 onion, sliced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
2 tablespoons cornstarch (optional, for thickening)
Instructions:
Sear the Roast:
Heat the olive oil in a large skillet over medium-high heat.
Season the chuck roast generously with salt, pepper, garlic powder, and onion powder on all sides.
Sear the roast in the hot oil for about 2-3 minutes on each side until it’s browned, then transfer it to the slow cooker.
Prepare the Vegetables:
Place the carrots, potatoes, and onions in the bottom of the slow cooker, creating a bed for the roast.
Add Broth and Herbs:
Pour the beef broth over the roast and vegetables.
Add the Worcestershire sauce, minced garlic, thyme, and rosemary on top of the roast.
Slow Cook:
Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the meat is tender and falling apart.
Thicken the Sauce (Optional):
If you prefer a thicker gravy, remove about 1/2 cup of the cooking liquid and mix it with 2 tablespoons of cornstarch. Stir the mixture back into the slow cooker and let it cook for another 10-15 minutes until the sauce thickens.
Serve:
Remove the roast from the slow cooker and shred it into chunks. Serve with the carrots, potatoes, and a ladle of the flavorful broth over everything.
Tips:
For even more flavor, try adding a splash of red wine to the broth.
You can substitute the potatoes with sweet potatoes or baby red potatoes for a twist.
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