Slow Cooker Sunday Roast

Nothing quite says comfort and warmth like a Sunday roast. From the aroma of savory herbs wafting through the air to the crackle of roasting potatoes, a good Sunday roast can bring both body and soul into harmony. The comforting flavors of juicy beef with potatoes, carrots, and other root vegetables create an irresistible combination that is unsurpassed in its quality.

But it’s not just about the food – it’s also about gathering around the table with family and friends to share laughter, stories, and memories. It’s a time for traditional recipes passed down through generations to be shared – bringing back warm memories of home no matter where you are in the world. A Sunday roast is more than just food – it is a way to bring people together over a meal that often speaks louder than words ever can.

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Slow Cooker Sunday Roast

Ingredients

• 1 tablespoon olive oil
• 4 pounds chuck roast, boneless and trimmed of excess fat
• 1 yellow onion chopped
• 4 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
• 1 pound baby potatoes
• 4 large carrots, cut into 2-inch pieces
• 1/2 red wine or 1/4 cup of balsamic vinegar
• 3 sprigs of thyme
• 2 sprigs of rosemary (optional)
• 4-5 leaves of sage (optional)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups reduced-sodium beef broth
• 3 tablespoons fresh chopped parsley, to sprinkle on top

Instructions

1. Heat oil in a large skillet on high heat. Season roast with a generous portion of salt and pepper. Sear on all sides until browned (a couple of minutes on each side).
2. Transfer the roast to the slow cooker.
3. Add the onions, garlic, potatoes, carrots, balsamic or red wine, thyme, and other herbs. Finish with salt and pepper.
4. Cook on low setting for 8 hours.
5. Do a taste test and add more salt or pepper, if needed.
6. Slice meat and garnish with parsley.

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