Texas Crock Pot Roast
Experience the rich, smoky flavors of Texas with this irresistible Texas Crock Pot Roast, a slow-cooked masterpiece that's as comforting as it is hearty. Featuring tender, fall-apart beef chuck roast, perfectly seasoned with a blend of smoked paprika, chili powder, and garlic, this dish is infused with bold Southwestern vibes. A medley of carrots, potatoes, and onions soak up the savory goodness of a tomato-infused beef broth, creating a robust and flavorful one-pot meal. The dish begins with a quick sear for a golden crust, then simmers for hours in your crock pot, filling your home with an irresistible aroma. Perfect for busy weeknights or Sunday dinners, this easy-to-make recipe is sure to become a family favorite. Serve with a ladle of the rich cooking liquid for a Southern classic that's hearty, wholesome, and truly unforgettable!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 4 medium potatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
Instructions
Season the beef chuck roast generously on all sides with 1 teaspoon of kosher salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides (about 2-3 minutes per side) until a golden crust forms. Remove from skillet and set aside.
Dice the yellow onion, peel and cut the carrots into 2-inch pieces, and cut the potatoes into quarters.
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the tomato paste and cook for another minute.
Deglaze the skillet with 1/2 cup of the beef broth, scraping up any browned bits from the bottom. Remove from heat.
In the bottom of a 6-quart crock pot, layer the carrots, potatoes, and onions.
Place the seared roast on top of the vegetables.
Pour the skillet mixture over the roast, then add remaining beef broth, Worcestershire sauce, smoked paprika, garlic powder, onion powder, chili powder, and remaining teaspoon of kosher salt.
Cover the crock pot 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, transfer the roast to a cutting board and shred or slice as desired.
Serve the roast with the vegetables and spoon the flavorful cooking liquid over the top.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1335 mg | 28% | |
*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.
