Ready After Church Pot Roast Dinner
Prepare to wow your dinner table with the "Ready After Church Pot Roast Dinner," a classic comfort food recipe that's as easy as it is satisfying! This melt-in-your-mouth slow-cooked beef chuck roast is seasoned to perfection and nestled atop a hearty medley of tender Yukon Gold potatoes, sweet carrots, celery, and onions. Infused with a rich, savory blend of beef broth, Worcestershire sauce, and tomato paste, this one-pot meal creates its own luxurious gravy for the ultimate finishing touch. Perfect for busy Sundays, this hands-off recipe requires just 20 minutes of prep before the slow cooker does all the hard work, leaving you with a fork-tender pot roast and perfectly cooked vegetables waiting to greet you after church. Serve this timeless Sunday supper with the flavorful gravy drizzled on top for a hearty, no-fuss family feast that’s worth gathering around.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 stalks Celery stalks
- 6 small Yukon Gold potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, and garlic powder.
In a large skillet over medium-high heat, heat the olive oil. Sear the roast for 2-3 minutes on each side until browned. Remove the roast and set aside.
Peel and coarsely chop the yellow onion. Peel and cut the carrots into 2-inch pieces. Slice the celery stalks into similar-sized pieces. Quarter the Yukon Gold potatoes.
Layer the vegetables (onions, carrots, celery, and potatoes) in the bottom of a large slow cooker.
Place the seared roast on top of the vegetables.
In a medium bowl, whisk together beef broth, Worcestershire sauce, and tomato paste until smooth. Pour the mixture over the roast and vegetables.
Cover the slow cooker and cook on low for 7 hours (or on high for 4-5 hours) until the beef is fork-tender.
Once done, remove the roast and vegetables from the slow cooker and transfer to a serving platter. Tent with foil to keep warm.
Pour the cooking liquid into a small saucepan and bring to a simmer over medium heat.
In a small bowl, whisk together cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering cooking liquid. Cook until the gravy thickens, about 2-3 minutes.
Serve the pot roast and vegetables with the gravy drizzled on top or on the side. Enjoy your hearty Sunday supper!
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1323 mg | 28% | |
*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.
