This classic pot roast recipe gets its full-on flavor thanks to McCormick® Garlic and Rosemary along with beef stock and fresh vegetables. Plus, you get rich, delicious gravy in your slow cooker, too.
15m
PREP TIME
4hr
COOK TIME
372
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 2 1/2 to 3 pounds boneless chuck roast, well trimmed
- 1/2 pound carrots, quartered
- 1 large onion, cut into thick wedges
- 1 pound baby red potatoes, halved
-
1
cup
beef stock
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Substitutions available
/ beef broth
- 1 tablespoon red wine vinegar
- 1 tablespoon French's® Classic Worcestershire Sauce
- 2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 3/4 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/4 cup water
- 3 tablespoons cornstarch
INSTRUCTIONS
- 1 Place roast and vegetables in slow cooker.
- 2 Mix stock, vinegar, Worcestershire sauce, spices and salt in small bowl. Pour over meat and vegetables in slow cooker. Cover. Cook 4 hours on HIGH or 8 hours on LOW.
- 3 Remove roast and vegetables to serving platter. Keep warm.
- 4 Whisk water and cornstarch in small bowl until well blended. Stir cornstarch mixture into liquid in slow cooker. Cover and cook an additional 30 minutes on HIGH or until sauce is slightly thickened. Stir sauce before serving.
