If My Husband Had His Own Restaurant Crock Pot Roast
Transform your weeknight dinner into something extraordinary with "If My Husband Had His Own Restaurant Crock Pot Roast," a mouthwatering slow-cooked meal that's as comforting as it is flavorful. This easy crock pot recipe features a tender 3-pound chuck roast seasoned with a savory blend of salt, pepper, and garlic powder, perfectly seared to lock in flavor before being nestled atop a hearty mix of carrots, potatoes, and onions. Slow-cooked in a rich broth infused with Worcestershire sauce, fresh rosemary, and thyme, this roast becomes fork-tender after hours of simmering, allowing all the flavors to meld beautifully. Ideal for cozy family dinners, it’s the epitome of comfort food with minimal prep time and maximum reward. Serve this hearty dish with a ladle of its delicious juices for an unforgettable meal that tastes like it came straight from a restaurant menu. Perfect for busy cooks or special occasions, it’s a winning choice every time.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Russet potatoes, peeled and quartered
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
Instructions
Season the chuck roast on all sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. This helps to lock in flavor.
Place the diced onion, carrots, and potatoes into the bottom of a crock pot.
Transfer the seared chuck roast on top of the vegetables in the crock pot.
In a small bowl, mix together the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Add the rosemary and thyme sprigs on top of the roast for added flavor.
Cover the crock pot with its lid and set to cook on low for 8 hours or on high for 4-5 hours. The roast is ready when it is tender and easily pulls apart with a fork.
Once cooked, remove the rosemary and thyme sprigs. Taste and adjust seasoning, if needed.
Serve the roast hot alongside the vegetables, and spoon some of the flavorful juices from the crock pot over the top for a delicious, hearty dish.
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9992 mg | 434% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 30.2 g | ||
| Protein | 381.7 g | 763% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 497 mg | 38% | |
| Iron | 55.9 mg | 311% | |
| Potassium | 9535 mg | 203% | |
*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.
