Crocked Spiced Up Pot Roast
Elevate your comfort food game with this Crocked Spiced Up Pot Roast—a tender, flavor-packed dish that transforms a classic pot roast into a culinary masterpiece. Featuring a perfectly seared 3-pound chuck roast slow-cooked for hours in a rich blend of beef broth, balsamic vinegar, and tomato paste, this recipe is infused with warm and aromatic spices like paprika, cumin, and a hint of cinnamon for a unique twist. Nestled alongside caramelized onions, hearty carrots, celery, and creamy baby potatoes, this one-pot wonder is as easy as it is satisfying thanks to the convenience of your slow cooker. Perfect for family dinners or meal-prepping for the week, this melt-in-your-mouth roast is best served hot and garnished with fresh parsley for a beautiful finishing touch. Plus, its hands-off cooking time makes it ideal for busy days—prep it in just 20 minutes and let your crockpot do the rest!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 4 Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried thyme
- 1.5 pounds Baby potatoes
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 3-4 minutes per side until browned. Remove the roast and set aside.
Peel and slice the yellow onion into thick wedges. Chop the carrots and celery stalks into 2-inch pieces. Mince the garlic cloves.
In the same skillet, add a little more olive oil if needed, and sauté the onions, carrots, and celery for 3-4 minutes until slightly softened. Add the minced garlic and cook for another minute. Remove from heat.
In the slow cooker, whisk together the beef broth, balsamic vinegar, tomato paste, paprika, ground cumin, ground cinnamon, and dried thyme.
Place the seared chuck roast in the center of the slow cooker. Add the sautéed vegetables around the roast. Nestle the baby potatoes on top and around the vegetables.
Pour the broth mixture over the roast and vegetables, ensuring everything is well-coated.
Cover the slow cooker and cook on LOW for 8 hours, or until the beef is tender and easily shredded with a fork.
Once done, remove the roast from the slow cooker and let it rest for 10 minutes before slicing or shredding. Taste the vegetables and broth, adjusting seasoning with salt and pepper if needed.
Serve the pot roast and vegetables warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11957 mg | 520% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 31.0 g | ||
| Protein | 380.6 g | 761% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 519 mg | 40% | |
| Iron | 55.7 mg | 309% | |
| Potassium | 8953 mg | 190% | |
*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.
