E Z Est Ever Pot Roast
Discover the magic of effortless comfort food with the "E Z Est Ever Pot Roast," a tender, flavor-packed classic perfect for cozy family dinners or meal prepping. This foolproof recipe brings out the best in a hearty 3-pound beef chuck roast, seared for rich caramelization and slow-cooked to perfection with aromatic fresh thyme, rosemary, and a savory Worcestershire-infused beef broth. Nestled alongside chunky carrots and potatoes, this all-in-one dish delivers melt-in-your-mouth meat and perfectly tender vegetables in every bite. With just 15 minutes of prep time and easy cooking options in a slow cooker or Dutch oven, this stress-free pot roast is a guaranteed crowd-pleaser. Serve it with the luscious gravy for a comforting meal that tastes like it took all day. Ideal for slow-cooked pot roast enthusiasts, one-pot dinner aficionados, and anyone seeking a hearty, home-cooked recipe that requires minimal effort!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 medium carrots
- 4 medium potatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large skillet or frying pan over medium-high heat.
Sear the chuck roast for 3-4 minutes on each side until browned. Set the roast aside.
Peel and slice the onion into thick wedges. Mince the garlic cloves. Peel the carrots and potatoes, then cut them into large chunks.
Layer the sliced onion at the bottom of a large slow cooker or Dutch oven.
Place the seared chuck roast on top of the onion slices.
Arrange the carrots, potatoes, and minced garlic around the roast.
In a mixing bowl, combine the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Add the fresh thyme and rosemary sprigs to the slow cooker or Dutch oven for aromatics.
Cover and cook on LOW heat for 8 hours or on HIGH heat for 4-5 hours in a slow cooker. If using a Dutch oven, bake at 300°F (150°C) for 4 hours.
Once the meat is tender and easily pulls apart, remove the pot roast from the cooker and serve with the vegetables and gravy.
Nutrition Facts
Calories |
4620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3865 mg | 168% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 31.6 g | ||
| Protein | 270.2 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 9368 mg | 199% | |
*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.
