Pot Roast in Rice Cooker
Transform weeknight dinners with this ingenious Pot Roast in a Rice Cooker recipe, where comfort food meets convenience. Featuring a tender, aromatic beef chuck roast seasoned with garlic and herbs, this dish is slow-cooked to perfection alongside hearty vegetables like carrots and potatoes—all in the most unexpected kitchen appliance. A sear in olive oil locks in deep, savory flavors, while beef broth and a touch of Worcestershire sauce infuse every bite with rich, homey goodness. Using a rice cooker not only simplifies the cooking process but guarantees moist, fall-apart meat every time. Ideal for busy families or cozy gatherings, this one-pot wonder is as effortless to prepare as it is satisfying to serve.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Onion
- 4 medium Carrots
- 3 medium Russet potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs Fresh thyme
- 1 sprig Fresh rosemary
Instructions
Season the beef chuck roast generously with salt, black pepper, and garlic powder on all sides.
Set your rice cooker to the sauté function (if available) or use a stovetop pan for this step. Heat the olive oil and sear the beef on all sides until browned, about 2-3 minutes per side. This step locks in flavor.
Roughly chop the onion into large chunks. Peel and cut the carrots into 2-inch lengths. Peel and cut the potatoes into quarters.
If your rice cooker allows, place the beef directly into the pot. Add the chopped onion, carrots, and potatoes around the roast.
Pour in the beef broth and Worcestershire sauce, ensuring that the roast and vegetables are mostly submerged in the liquid.
Place the thyme and rosemary sprigs on top of the roast for extra flavor.
Cover the rice cooker and set it to the 'slow cook' or 'white rice' setting (depending on your model). Allow to cook for 4 hours, checking periodically to ensure there is enough liquid. Add a small amount of water or broth if needed.
Once done, remove the thyme and rosemary sprigs, and gently take the roast out of the rice cooker. Let it rest for 5-10 minutes before slicing.
Serve the pot roast with the cooked vegetables and drizzle with some of the broth for extra moisture and flavor.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5371 mg | 234% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 31.3 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7113 mg | 151% | |
*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.
