Slow Cooker Pot Roast Without Onion Soup Mix
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.
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Recipe Information
Ingredients
- 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
Season both sides of the beef chuck roast with salt, black pepper, and garlic powder.
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.
Place the seared roast in the bottom of a slow cooker.
Layer the carrots, celery, and potatoes around the roast in the slow cooker.
In a small bowl, mix the beef broth, tomato paste, Worcestershire sauce, and minced garlic. Pour this mixture over the roast and vegetables.
Add fresh thyme and rosemary sprigs on top of the roast and vegetables.
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.
Once cooked, remove the thyme and rosemary sprigs. Shred the beef into large chunks using two forks.
Serve the pot roast with the vegetables and the flavorful broth. Enjoy!
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8094 mg | 352% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 27.9 g | ||
| Protein | 272.2 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8868 mg | 189% | |
*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.
