Fall Apart Tender Roast Stew Crock Pot
Dive into comfort food bliss with this Fall Apart Tender Roast Stew Crock Pot recipe—a hearty, flavor-packed meal perfect for cozy evenings. Featuring a melt-in-your-mouth chuck roast slow-cooked to perfection, this stew is layered with wholesome vegetables like carrots, potatoes, celery, and onion, all bathed in a luscious, herb-infused broth made with beef stock, tomato paste, and a touch of Worcestershire sauce. This slow-cooker wonder requires minimal prep and transforms simple ingredients into a rich, savory dish that's as satisfying as it is effortless. Serve it with crusty bread or atop creamy mashed potatoes for a soul-warming dinner the whole family will love. Perfect for busy weeknights or leisurely weekends, this slow-cooked roast stew is a must-try comfort food classic.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 4 large Carrots
- 4 medium Potatoes
- 3 stalks Celery stalks
- 1 large Onion
- 4 cloves Garlic
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Flour
Instructions
Pat the chuck roast dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set aside.
Peel and chop the carrots and potatoes into large chunks. Slice the celery stalks and dice the onion. Mince the garlic cloves.
In the crock pot, layer the carrots, potatoes, celery, onion, and garlic. Place the seared chuck roast on top of the vegetables.
In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and flour until smooth.
Pour the broth mixture over the chuck roast and vegetables in the crock pot.
Cover the crock pot with its lid and cook on low for 8 hours or until the roast is fork-tender and falling apart.
Once done, remove the chuck roast from the crock pot and shred it with two forks. Return the shredded beef to the pot and stir gently to combine.
Taste and adjust the seasoning as needed. Serve warm with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
4508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11923 mg | 518% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 42.1 g | ||
| Protein | 395.8 g | 792% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 626 mg | 48% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 11250 mg | 239% | |
*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.
