Dilled Pot Roast Crock Pot
Transform your dinner routine with this tender, flavor-packed Dilled Pot Roast Crock Pot recipe! This slow-cooked masterpiece combines a succulent, seared chuck roast with hearty vegetables like carrots, yellow potatoes, and onions, all simmered in a rich, savory broth infused with fresh dill, apple cider vinegar, garlic, and Worcestershire sauce. Crafted with minimal prep and cooked to perfection over hours, this dish delivers melt-in-your-mouth beef and perfectly tender veggies, making it an effortless crowd-pleaser. Whether served as a comforting family meal or an impressive dinner centerpiece, this dill-enhanced pot roast is sure to become a crock pot favorite. Perfect for busy weeknights or leisurely weekend cooking, this recipe is the ultimate in convenience and homestyle flavor.
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Recipe Information
Ingredients
- 3 lbs Chuck roast
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
- 4 medium Carrots, peeled and cut into chunks
- 6 small Yellow potatoes, quartered
- 1 large Yellow onion, diced
- 2 cups Beef broth
- 2 tbsp Apple cider vinegar
- 2 tbsp Fresh dill, chopped
- 3 Garlic cloves, minced
- 1 Bay leaf
- 1 tbsp Worcestershire sauce
Instructions
Season the chuck roast evenly on all sides with the salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes on each side until deeply browned. Set aside.
In the crock pot, layer the carrots, yellow potatoes, and diced onion at the bottom to create a base for the roast.
Place the seared chuck roast on top of the vegetables in the crock pot.
In a medium bowl, mix the beef broth, apple cider vinegar, fresh dill, minced garlic, bay leaf, and Worcestershire sauce. Stir well to combine.
Pour the mixture over the roast and vegetables in the crock pot, ensuring the meat is mostly submerged.
Cover the crock pot with the lid and set it to cook on low for 8 hours, or high for 5 hours, until the meat is fork-tender and easily shreddable.
Once cooked, remove the bay leaf and discard. Taste the broth and adjust seasoning with additional salt or pepper if needed.
Serve the pot roast sliced or shredded, alongside the tender vegetables and drizzled with the rich, dill-infused broth.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1406 mg | 30% | |
*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.
