Spiced Crock Roast
Transform your dinner table into a feast of bold, comforting flavors with this Spiced Crock Roast recipe. Perfectly seasoned with an aromatic blend of smoked paprika, ground cinnamon, and cumin, this slow-cooked masterpiece elevates the traditional pot roast to a whole new level. Juicy beef chuck roast is seared to perfection and then nestled atop tender carrots, potatoes, and onions, all simmered together in a rich tomato and beef broth infused with bay leaves and fresh thyme. The result? A melt-in-your-mouth dish bursting with savory warmth, ideal for cozy family dinners or special occasions. With minimal prep time and the magic of your slow cooker, this recipe is both effortlessly delicious and soulfully satisfying. Pair it with crusty bread to soak up the flavorful juices, and prepare to savor every bite!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and quartered
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
Instructions
In a small bowl, mix together the salt, black pepper, smoked paprika, ground cinnamon, and ground cumin to create a spice rub.
Pat the chuck roast dry with paper towels, then rub the spice mixture evenly over the surface of the roast.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side, until a golden crust forms. Remove from heat and set aside.
In the slow cooker, layer the sliced onions, minced garlic, carrots, and potatoes at the bottom.
In a mixing bowl, combine the beef broth and tomato paste, stirring until smooth. Pour the mixture over the vegetables in the slow cooker.
Place the seared chuck roast on top of the vegetables. Add the bay leaves and fresh thyme sprigs.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
Remove the bay leaves and thyme sprigs before serving. Slice or shred the roast and serve with the vegetables and cooking juices.
Nutrition Facts
Calories |
4310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7644 mg | 332% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 32.9 g | ||
| Protein | 264.9 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 7784 mg | 166% | |
*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.
