Description
A comforting pot roast that transforms into a family favorite, perfect for any occasion with its rich flavors and tender texture.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 cups beef broth
- 4 medium carrots, chopped
- 3 medium potatoes, cubed
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chuck roast generously with salt and pepper. Browning the meat in a skillet before adding it to the slow cooker enhances flavor.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side).
- Place the chopped carrots, potatoes, quartered onion, and minced garlic at the bottom of the slow cooker.
- In a bowl, mix beef broth, tomato paste, thyme, and additional salt and pepper. Pour this mixture over the vegetables.
- Place the seasoned roast right on top of the vegetables and broth.
- Cover and set your slow cooker to low for 8-10 hours or high for 4-5 hours.
- Check tenderness about 30 minutes before serving; the roast should be fork-tender. Let it rest for 10 minutes before slicing.
- Serve atop the veggies with the broth ladled on top, garnished with fresh parsley.
Notes
Leftover pot roast can be stored in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze portions for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: slow cooker, pot roast, comfort food, family meals, beef recipes