Slow Cooked Beef Roast
Indulge in the rich, melt-in-your-mouth perfection of our Slow Cooked Beef Roast, the ultimate comfort food for any occasion. This hearty recipe showcases a 3-pound chuck roast, perfectly seasoned with aromatic spices like garlic and onion powder, then seared to golden-brown perfection before slow cooking. Nestled atop a bed of tender carrots, celery, potatoes, and onions, the roast is infused with the savory depth of beef broth, Worcestershire sauce, and fragrant herbs like thyme and rosemary. Cooked low and slow for eight hours, this one-pot marvel transforms into a tender, flavorful feast that's irresistibly comforting. Perfect for family dinners, leftovers, or meal prep, this classic beef roast is a true crowd-pleaser. Serve with its rich cooking juices for a dish that’s bursting with warmth and flavor!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and cut into large chunks
- 3 stalks celery stalks, cut into large chunks
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
Instructions
Season the beef chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Turn off the heat.
In a slow cooker, layer the carrots, celery, and potatoes at the bottom.
Place the seared roast on top of the vegetables.
Pour the cooked onions over the roast.
In a bowl, mix together the beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables in the slow cooker.
Add a bay leaf to the slow cooker.
Cover the slow cooker with its lid and cook on LOW heat for 8 hours, or until the beef is tender and easy to shred with a fork.
Once done, remove the bay leaf and discard. Serve the beef roast with the vegetables and a spoonful of the flavorful cooking liquid.
Nutrition Facts
Calories |
4372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8488 mg | 369% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 37.6 g | ||
| Protein | 271.3 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 10522 mg | 224% | |
*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.
