Slow Cooked Dilled Pot Roast
Transform your dinner into a comforting and flavorful feast with this Slow Cooked Dilled Pot Roast. This melt-in-your-mouth dish combines the hearty richness of beef chuck roast, slow-cooked for hours, with the zesty brightness of fresh dill and a tangy splash of white vinegar. Nestled atop a bed of tender carrots, potatoes, and onions, and infused with garlic and aromatic bay leaf, this pot roast is as satisfying as it is aromatic. Perfect for cozy gatherings or an impressive family meal, this recipe's eight-hour slow-cooking process ensures a fork-tender texture and deeply infused flavors. Serve it with a ladle of savory beef broth over top for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion
- 4 medium carrots
- 4 medium potatoes
- 4 whole garlic cloves
- 2 cups beef broth
- 3 tablespoons fresh dill
- 2 tablespoons white vinegar
- 1 bay leaf
Instructions
Pat the beef chuck roast dry with paper towels and season it on all sides with salt and pepper.
Lightly coat the roast with flour, ensuring an even layer.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the roast on all sides until golden brown, about 2-3 minutes per side. Set aside.
Peel and roughly chop the onion into large chunks. Peel the carrots and cut them into 2-inch pieces. Quarter the potatoes. Keep the garlic cloves whole but peel them.
In a slow cooker, arrange the onion, carrots, and potatoes as the base layer.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth and white vinegar over the roast and veggies.
Add the minced fresh dill, whole bay leaf, and garlic cloves to the slow cooker.
Cover the slow cooker with its lid and cook on LOW for 8 hours, or until the roast is fork-tender and falling apart.
Carefully remove the roast and vegetables from the slow cooker. Discard the bay leaf.
Shred the pot roast with a fork or slice it, depending on your preference, and serve it with the cooked vegetables. Ladle the broth over the top or serve it on the side for dipping.
Nutrition Facts
Calories |
4714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.5 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7598 mg | 330% | |
| Total Carbohydrate | 232.3 g | 84% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 31.5 g | ||
| Protein | 278.4 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 48.2 mg | 268% | |
| Potassium | 9545 mg | 203% | |
*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.
