Delicious Slow Cooked Beef Pot Roast
Indulge in the comforting flavors of this **Delicious Slow Cooked Beef Pot Roast**, a classic recipe perfect for hearty family dinners or cozy gatherings. This tender, fall-apart beef chuck roast is slow-cooked to perfection with a savory medley of Yukon Gold potatoes, chunky carrots, and aromatic onions, all enveloped in a rich broth infused with garlic, fresh thyme, and optional red wine for added depth. With minimal prep time and the magic of your slow cooker, this one-pot meal develops a robust flavor profile as it gently cooks for hours. Serve this pot roast with its melt-in-your-mouth vegetables and ladle the luxurious broth over the top for a dish that’s sure to impress. Perfect for meal prep or holiday feasts, this recipe brings comfort food to the next level!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, sliced
- 4 Garlic cloves, minced
- 4 Carrots, peeled and cut into chunks
- 5 Yukon Gold potatoes, quartered
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 3 Fresh thyme sprigs
Instructions
Season the beef chuck roast on all sides with salt and ground black pepper.
Heat a large skillet or pan over medium-high heat and add olive oil. Once the oil is hot, sear the beef roast on all sides until browned (about 4 minutes per side). Remove the roast and set aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Transfer the seared beef, sautéed onions, and garlic to a slow cooker.
Arrange the carrots and potatoes around the beef in the slow cooker.
In a medium bowl, whisk together the beef broth, red wine (if using), tomato paste, and a small pinch of salt and pepper. Pour this mixture over the beef and vegetables.
Add the bay leaves and fresh thyme sprigs on top of the ingredients.
Cover the slow cooker with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and easily pulls apart with a fork.
Once cooked, remove and discard the bay leaves and thyme sprigs. Transfer the beef to a serving dish and shred or slice as desired.
Serve the beef with the cooked vegetables and spoon the rich broth over the top for added flavor.
Nutrition Facts
Calories |
4678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 33.7 g | ||
| Protein | 272.3 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 9145 mg | 195% | |
*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.
