A comforting classic, pot roast is an Autumn (and really year-round) staple. This easy recipe uses the slow cooker, so once the prep work is done just let it go!

Ingredients

1 (4 pound) chuck roast
2 tablespoon olive oil
salt and fresh ground black pepper
1 large onion, diced large
2 cloves garlic, peeled and minced
1 can beef stock
1 bay leaf
2 pounds Yukon gold potatoes, diced into 1-2 inch pieces
5-6 large carrots, peeled and diced into 1-2 inch pieces
2 sprigs fresh thyme
2 sprigs fresh rosemary

instructions

Season roast with salt and pepper to taste. Heat olive oil in skillet and brown roast on all sides over high heat (approximately 4 minutes per side).
Place roast in a slow cooker and add remaining ingredients except thyme and rosemary. Cover and cook on low for 8-10 hours, adding in rosemary and thyme with 2-3 hours left. Garnish with more fresh herbs if desired and enjoy!