Description
Experience the ultimate comfort of a slow cooker pot roast, featuring tender beef and flavorful vegetables that create a hearty meal for any occasion.
Ingredients
Scale
- Key Ingredients
- 3–4 lbs chuck roast
- 2 cups low-sodium beef broth
- 4 large carrots, chopped
- 4 medium Yukon Gold potatoes, chopped
- 2 sweet onions, sliced
- 5 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Instructions
- 1. Sear the Meat: In a large skillet over medium-high heat, sear the chuck roast on all sides until browned (about 3-4 minutes per side).
- 2. Prepare the Vegetables: While the meat is searing, chop the carrots and potatoes into sizable chunks. Slice the onions.
- 3. Layer Everything in the Slow Cooker: Place the browned roast in the slow cooker. Surround it with chopped vegetables and sprinkle minced garlic on top.
- 4. Add Liquids and Seasonings: Pour in enough beef broth to cover about halfway up the roast. Season generously with salt, pepper, thyme, and rosemary. Stir gently to mix.
- 5. Cook Low and Slow: Cover the slow cooker and set it on low for about eight hours or high for four hours.
- 6. Serve It Up: Once cooked, transfer everything onto plates and drizzle some savory broth over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of pot roast with vegetables (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg