Lone Star Pot Roast Dutch Oven or Crock Pot
Transform your dinner table into a Texas-inspired feast with this Lone Star Pot Roast, perfect for either a Dutch oven or Crock Pot. Featuring a tender, slow-cooked chuck roast infused with bold flavors from smoked paprika, garlic, and Worcestershire sauce, this hearty recipe is paired with rustic vegetables like carrots, potatoes, and onions for a complete one-pot meal. Whether you savor the deep caramelization achieved by searing the roast or opt for the convenience of a slow cooker, the result is the same: fall-apart beef bathed in savory, herb-infused broth. Ideal for cozy family dinners or meal prepping, this recipe delivers all the comfort of classic pot roast with a Texas twist.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 Yellow onion
- 4 Carrots
- 4 Russet potatoes
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Vegetable oil
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
Instructions
Preheat your Dutch oven over medium-high heat or prepare your Crock Pot for slow cooking.
Season the chuck roast generously with kosher salt, black pepper, smoked paprika, and garlic powder on all sides.
In a Dutch oven, heat the vegetable oil over medium-high heat. Sear the chuck roast for 3-4 minutes per side until golden brown to lock in the flavor. (Skip this step if using a Crock Pot for quicker preparation; just place the roast directly into the Crock Pot after seasoning).
Once the roast is seared (if using a Dutch oven), remove it and set it aside on a plate.
Peel the onion and chop it into large wedges. Peel the carrots and cut them into 2-inch pieces. Quarter the russet potatoes, leaving the skin on if preferred.
In the same Dutch oven, sauté the onion wedges for 2-3 minutes until slightly softened and aromatic.
Stir in the tomato paste, cooking it for another minute to bring out its depth of flavor.
Deglaze the pot by pouring in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
If using a Dutch oven, return the roast into the pot. Add the carrots, potatoes, fresh rosemary, and thyme on top of the roast. If using a Crock Pot, layer the vegetables at the bottom, place the roast on top, and pour the deglazed broth mixture over everything.
Cover the Dutch oven with a lid and transfer it to a preheated 325°F oven or set your Crock Pot to low heat.
Cook for 4 hours or until the meat is fork-tender and the vegetables are cooked through.
Remove the sprigs of rosemary and thyme. Let the beef rest for 5 minutes before slicing or shredding.
Serve the pot roast warm with its vegetables and juices ladled over the top for a hearty, Texas-inspired meal.
Nutrition Facts
Calories |
4246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9489 mg | 413% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 35.5 g | ||
| Protein | 386.1 g | 772% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 520 mg | 40% | |
| Iron | 58.4 mg | 324% | |
| Potassium | 10225 mg | 218% | |
*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.
