Crock Pot Caraway Beef Roast
Succulent, savory, and bursting with rustic flavors, this Crock Pot Caraway Beef Roast is the ultimate set-it-and-forget-it comfort food! Perfectly seasoned with fragrant caraway seeds, garlic, and a touch of salt and pepper, this hearty dish features a fall-apart tender beef chuck roast that simmers alongside baby potatoes, carrots, celery, and onions in a rich, flavorful beef broth. A quick sear locks in all the goodness before the slow cooker works its magic, transforming simple ingredients into a wholesome, belly-warming meal. Ready in just 20 minutes of prep and perfect for cozy family dinners or meal prep, this slow-cooked roast brings an irresistible aroma to your kitchen all day long. Serve it with the tender veggies and broth for a truly satisfying experience! Keywords: Crock Pot beef roast, caraway beef recipe, slow cooker comfort food, easy beef dinner.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 tablespoon Caraway seeds
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 2 cups Beef broth
- 1 large Yellow onion (sliced)
- 4 medium Carrots (peeled and chopped)
- 3 stalks Celery stalks (chopped)
- 1.5 pounds Baby potatoes
- 2 leaves Bay leaves
Instructions
Season the beef chuck roast on all sides with salt, black pepper, and caraway seeds. Gently rub the seasonings into the meat.
Heat olive oil in a large skillet over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. This step locks in flavor.
Transfer the seared beef to the bottom of a crock pot (slow cooker).
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan with 1/2 cup of beef broth, scraping up any browned bits with a wooden spoon.
Pour the deglazed broth and garlic mixture over the beef in the crock pot.
Layer the sliced onion, carrots, celery, and baby potatoes around and on top of the roast in the crock pot.
Add the remaining beef broth to the crock pot, ensuring the liquid covers most of the vegetables. Toss in the bay leaves.
Cover the crock pot with its lid and cook on low for 8 hours (or on high for 4-5 hours) until the beef is fall-apart tender and the vegetables are fully cooked.
Once finished, remove the bay leaves. Shred or slice the beef as desired and serve with the vegetables and flavorful broth.
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 22.6 g | ||
| Protein | 270.8 g | 542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8129 mg | 173% | |
*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.
