Slow Cooker Pot Roast Without Onion Soup Mix

Nutriscore Rating: 70/100

Savor the comforts of home with this Slow Cooker Pot Roast Without Onion Soup Mix, a wholesome twist on a classic dish that highlights fresh, simple ingredients. This recipe features a tender, fall-apart beef chuck roast slowly cooked to perfection alongside hearty carrots, celery, and russet potatoes. Instead of relying on pre-packaged onion soup mix, a flavorful blend of beef broth, tomato paste, Worcestershire sauce, and fresh garlic creates a rich, savory sauce that pairs beautifully with the natural sweetness of the vegetables. Enhanced with aromatic thyme and rosemary sprigs, this all-in-one dinner is both easy to prepare and irresistibly satisfying. Perfect for busy days, this comforting slow cooker pot roast needs just 20 minutes of prep and delivers a hearty, flavorful meal for the whole family.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 4 whole Carrots, peeled and cut into chunks
• 3 whole Celery stalks, cut into chunks
• 4 whole Russet potatoes, peeled and cut into quarters
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 5 sprigs Fresh thyme
• 3 sprigs Fresh rosemary
• 3 cloves Minced garlic

📝 Instructions

9 steps

1. Season both sides of the beef chuck roast with salt, black pepper, and garlic powder.

2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side, until it is browned all over. This step helps lock in the flavor.

3. Place the seared roast in the bottom of a slow cooker.

4. Layer the carrots, celery, and potatoes around the roast in the slow cooker.

5. In a small bowl, mix the beef broth, tomato paste, Worcestershire sauce, and minced garlic. Pour this mixture over the roast and vegetables.

6. Add fresh thyme and rosemary sprigs on top of the roast and vegetables.

7. Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and easily pulls apart with a fork.

8. Once cooked, remove the thyme and rosemary sprigs. Shred the beef into large chunks using two forks.

9. Serve the pot roast with the vegetables and the flavorful broth. Enjoy!

Nutrition Facts

1 serving (577.2g)

Calories		774
% Daily Value*
Total Fat		50.2 g	64%
	Saturated Fat	19.0 g	95%
	Polyunsaturated Fat	0.0 g
Cholesterol		159 mg	53%
Sodium		1204 mg	52%
Total Carbohydrate		36.4 g	13%
	Dietary Fiber	4.6 g	16%
	Total Sugars	4.6 g
Protein		46.2 g	92%
Vitamin D		0.0 mcg	0%
Calcium		84 mg	6%
Iron		7.5 mg	42%
Potassium		1604 mg	34%

*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.

Source of Calories

Fat: 2717 cal (57.8%%)

Protein: 1106 cal (23.5%%)

Carbs: 878 cal (18.7%%)