Description
Savor the hearty flavors of this slow cooker pot roast, featuring tender meat and vibrant vegetables simmered to perfection for a comforting meal any day of the week.
Ingredients
Scale
For the Roast:
- 3 to 4 lbs chuck roast
- 4 large carrots, cut into large chunks
- 4 medium Yukon Gold or Russet potatoes, quartered
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
For the Seasoning:
- 2 cups low-sodium beef broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- 1. Prepare the Meat: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- 2. Sear It Up: In a skillet over medium-high heat, add oil and sear the roast for about four minutes on each side until it develops a nice brown crust.
- 3. Chop Away: While the roast is browning, chop the onions, carrots, and potatoes into large chunks.
- 4. Assemble in Slow Cooker: Transfer the seared roast to the slow cooker. Scatter the chopped vegetables around it and top with minced garlic.
- 5. Add Flavor: Pour in beef broth until everything is submerged halfway. Sprinkle thyme over the top along with any extra salt or pepper.
- 6. Slow Cook Magic: Cover and cook on low for about eight hours or high for four hours until everything is tender enough to melt in your mouth.
- 7. Serve: Transfer to plates and drizzle with sauce for a delicious finishing touch.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg