Description

This Crockpot Pot Roast with Au Jus Sauce is a delightful way to enjoy tender beef, hearty vegetables, and rich flavors. Perfect for a cozy dinner, this recipe highlights the ease of slow cooking along with a mix of baby potatoes, carrots, and a delectable au jus that brings everything together beautifully.

Ingredients

Scale

3-4 pounds chuck roast boneless
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil to sear roast
1.5 pound baby potatoes
4 large carrots cut into 2-inch chunks
8 ounces pearl onions peeled and trimmed
5 cloves garlic minced
½ cup beef broth
1 ounce au jus gravy dry packet
3 tablespoons worcestershire sauce
2 tablespoons cornstarch
½ teaspoon parsley dried
½ teaspoon thyme dried
½ cup butter sliced

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Instructions

Heat oil in a large skillet over medium-high heat.
Season the roast generously on both sides with salt and pepper.
Add the baby potatoes, carrots, pearl onions, and minced garlic into the slow cooker.
When the skillet is hot, sear the roast for 3-4 minutes on each side until browned, and then place it in the slow cooker.
In a separate bowl, combine beef broth, au jus gravy powder, Worcestershire sauce, cornstarch, dried parsley, and dried thyme. Pour the mixture over the roast and vegetables in the slow cooker.
Top the roast with slices of butter for added richness.
Cover the slow cooker and cook on low for 8-10 hours until the meat is tender and easily pulls apart.

Notes

You can adjust the vegetables based on your preference.
This dish can be served with bread to soak up the rich au jus sauce.
Leftovers are great for sandwiches or as a hearty meal on their own.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 1g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 32g
Cholesterol: 135mg