Pot Roast with a Kick Crock Pot
Transform your weeknight dinner routine with this bold and flavorful "Pot Roast with a Kick Crock Pot" recipe! This tender beef chuck roast is slow-cooked to perfection in a savory broth infused with Worcestershire sauce, smoked paprika, and a dash of cayenne pepper, delivering a subtle yet irresistible heat. Nestled alongside hearty carrots and baby red potatoes, this one-pot comfort meal is both satisfying and easy to prepare. A quick sear on the roast locks in the flavor before everything simmers for hours, ensuring melt-in-your-mouth results. Perfect for cozy family dinners or meal prepping, this slow cooker pot roast is a delicious twist on a classic favorite. Don’t forget to garnish with fresh parsley for the perfect finishing touch!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 4 Garlic cloves, minced
- 4 medium Carrots, cut into 2-inch pieces
- 1.5 pounds Baby red potatoes, halved
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Hot sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef chuck roast on all sides with kosher salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove the roast and set it aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Transfer the seared roast to the slow cooker. Add the sautéed onion and garlic on top.
Arrange the carrots and halved baby red potatoes around the roast in the slow cooker.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, hot sauce, smoked paprika, dried thyme, and cayenne pepper. Pour this mixture over the roast and vegetables in the slow cooker.
Cover and cook on low heat for 8 hours, or until the beef is tender and easily shredded with a fork.
Once done, taste the cooking liquid and adjust seasoning if needed with additional salt or hot sauce.
Serve the pot roast with the cooked vegetables and spoon some of the rich cooking liquid over the top. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.5 g | ||
| Protein | 269.5 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 8135 mg | 173% | |
*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.
