Crock Pot Mesquite Roast
Experience fall-apart tenderness and smoky, savory flavors with this Crock Pot Mesquite Roast recipe. Featuring a perfectly seasoned 3-pound beef chuck roast, bold mesquite seasoning, and the subtle warmth of smoked paprika, this dish is slow-cooked alongside hearty baby potatoes, sweet carrots, and sliced onions. Infused with a hint of liquid smoke and braised in rich beef broth, every bite delivers melt-in-your-mouth goodness that tastes like it’s been prepared over an open fire—but is effortlessly achieved in your slow cooker. With just 15 minutes of prep and an 8-hour hands-off cook time, this one-pot comfort meal is perfect for busy weekdays or cozy weekend gatherings. Serve it straight from the crock pot with its flavorful cooking juices for an easy, crowd-pleasing dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons mesquite seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon liquid smoke
- 1 cup beef broth
- 1 medium yellow onion, sliced
- 3 medium carrots, peeled and cut into large chunks
- 1.5 pounds baby potatoes
Instructions
Pat the beef chuck roast dry with paper towels to help the seasoning adhere better.
In a small bowl, mix the mesquite seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
Rub the seasoning mixture evenly over the entire surface of the roast.
Heat a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. This step helps to lock in flavor.
Place the sliced yellow onion, carrots, and baby potatoes at the bottom of your crock pot to create a vegetable base for the roast.
Transfer the seared roast on top of the vegetables in the crock pot.
In a measuring cup, combine the beef broth and liquid smoke. Pour the mixture over the roast and vegetables.
Cover the crock pot with its lid and set it to cook on low for 8 hours or high for 4-5 hours. Cooking on low is recommended for the most tender results.
After cooking, use a fork to test the roast for doneness. It should be tender and easily shredded.
Remove the roast from the crock pot and let it rest for 10 minutes before slicing or shredding. Serve the roast with the vegetables and some of the cooking liquid drizzled over the top for added flavor.
Nutrition Facts
Calories |
4087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.5 g | 351% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 16.6 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 7442 mg | 158% | |
*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.
