Texan Crock Pot Roast
Create a feast of bold, smoky flavors with this hearty Texan Crock Pot Roast, the ultimate comfort food tailored for busy days. Featuring a succulent, slow-cooked beef chuck roast nestled alongside tender chunks of carrots, russet potatoes, and sweet onion, this dish is infused with a rich, savory blend of spices like smoked paprika, cumin, and chili powder. A tangy blend of tomato paste and Worcestershire sauce adds depth to the beef broth base, while garlic and diced tomatoes enhance every layer of flavor. Perfectly seared before its long simmer, this one-pot wonder transforms into a fork-tender masterpiece after just eight hours in your crock pot. Simple to prep and packed with Texas-inspired flair, it's an irresistible family dinner that's both satisfying and stress-free. Serve it with a ladle of the flavorful cooking juices for a meal worth savoring.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 large Yellow onion
- 4 medium Carrots
- 4 medium Russet potatoes
- 4 cloves Garlic cloves
- 2 cups Beef broth
- 1 15-ounce can Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Season the beef chuck roast on all sides with 1 teaspoon salt and 1 teaspoon black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes on each side until browned. Transfer the roast to the crock pot.
Peel and cut the onion into large wedges. Slice the carrots into thick rounds. Quarter the potatoes. Mince the garlic cloves.
Layer the onion, carrots, potatoes, and garlic around the roast in the crock pot.
In a medium bowl, whisk together the beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, smoked paprika, cumin, chili powder, and the remaining 1 teaspoon of salt.
Pour the mixture over the roast and vegetables in the crock pot.
Cover and cook on low for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the roast from the crock pot and shred or slice as desired. Serve with the vegetables and a ladle of the cooking juices.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1656 mg | 35% | |
*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.
