Slow Cooker Pot Roast
350kcal
Ingredients
For the Roast
- 3-4 lb chuck roast Choose a well-marbled cut for tenderness.
- to taste salt Essential for enhancing flavors.
- to taste black pepper Adds a warm, spicy kick.
For the Vegetables
- 1 large yellow onion Slice for even cooking.
- 4 carrots Cut into uniform pieces.
- 4 potatoes Choose your favorite variety.
For the Flavorful Broth
- 2 tbsp olive oil Helps to sear the roast.
- 3 cloves garlic Feel free to adjust based on preference.
- 1 cup beef broth Homemade or store-bought.
- 2 tbsp Worcestershire sauce Adds depth of flavor.
- 1 tsp dried thyme Enhances overall taste.
Method
Directions
- Pat dry the chuck roast thoroughly and season it generously with salt and black pepper.
- Sear the roast in a hot skillet with olive oil until browned on all sides.
- Transfer the seared roast into the slow cooker, placing it gently in the center.
- Arrange the chopped onions, carrots, and potatoes around the roast.
- Whisk together the beef broth, Worcestershire sauce, garlic, and dried thyme in a bowl.
- Pour the liquid mixture over the roast and vegetables, ensuring everything is coated.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the roast and vegetables when done, shred or slice the beef.
- Optional: Thicken the cooking liquid for a delicious gravy.
Nutrition
Serving1servingCalories350kcalCarbohydrates30gProtein40gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol90mgSodium800mgPotassium900mgFiber4gSugar2gVitamin A500IUVitamin C15mgCalcium50mgIron2mg
Notes
For best results, always pat the meat dry before seasoning. Cut vegetables into uniform pieces for even cooking. Check for tenderness after 8 hours on low or 4 hours on high.