Awesome Slow Cooker Pot Roast
Dive into comfort food heaven with this Awesome Slow Cooker Pot Roast, a tender, flavorful masterpiece perfect for busy weeknights or lazy weekends. This recipe features a seasoned beef chuck roast seared for a caramelized crust, then slow-cooked to perfection alongside hearty carrots, potatoes, and onions. Infused with a savory broth of beef stock, Worcestershire sauce, garlic, rosemary, and thyme, every bite bursts with rich, herbaceous flavor. With just 20 minutes of prep, your slow cooker does all the heavy lifting, delivering melt-in-your-mouth meat and perfectly cooked veggies in one pot. Serve it with the luscious pan juices for a cozy, satisfying meal the whole family will adore.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large, sliced onion
- 4 medium, peeled and cut into chunks carrots
- 4 medium, peeled and halved potatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 cloves, minced garlic
- 1 teaspoons dried rosemary
- 1 teaspoons dried thyme
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened and lightly golden.
Place the carrots and potatoes in the bottom of a slow cooker. Layer the browned chuck roast on top of the vegetables.
Pour the softened onions over the roast, then add the beef broth, Worcestershire sauce, and minced garlic.
Sprinkle the dried rosemary and thyme over the contents of the slow cooker.
Cover the slow cooker with a lid and set it to cook on low for 8 hours, or on high for 4-5 hours, until the meat is fall-apart tender and the vegetables are cooked through.
Once cooked, carefully remove the pot roast and vegetables to a serving platter. Pour the cooking liquid into a bowl, skimming off any excess fat if necessary.
Serve the pot roast with the vegetables, spooning the flavorful cooking liquid over the top as a gravy. Enjoy!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
