Ingredients:

  • 3 to 4 pounds chuck roast, trimmed
  • 1 packet McCormick Pot Roast Seasoning (1.75 oz / 49.6 g)
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 4 medium carrots, cut into 2-inch pieces
  • 3 medium potatoes, diced (about 1.5 lbs)
  • 2 stalks celery, sliced
  • 1 lb baby potatoes, halved (optional)

Instructions:

  1. Pat the chuck roast dry with paper towels. Rub McCormick Pot Roast Seasoning all over the beef.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 4 minutes per side).
  3. In the slow cooker or baking dish, layer onions, garlic, carrots, potatoes, and celery.
  4. Place the seared roast on top of the vegetables. Pour beef broth and Worcestershire sauce over the roast.
  5. For slow cooker: Cover and cook on low for 8 hours, or high for 4-5 hours. For oven: Preheat to 325°F (160°C) and cover; cook for 2.5 hours.
  6. The roast is done when the meat is fork-tender and reaches an internal temperature of 195°F (90°C).
  7. Let the roast rest for 10-15 minutes before slicing. Serve warm with the cooked vegetables and broth.