Slow Cooker Pot Roast
350kcal
Ingredients
For the Roast
- 3-4 lb chuck roast Choose a well-marbled cut for ultimate tenderness
- Salt Essential for enhancing flavors
- Black pepper Adds a warm, spicy kick
For the Vegetables
- 1 large yellow onion Slice it 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 your love for garlic
- 1 cup beef broth Homemade or store-bought both work well
- 2 tbsp Worcestershire sauce Adds a depth of umami flavor
- 1 tsp dried thyme Enhances overall taste
Method
Instructions
- Pat dry the chuck roast thoroughly and season 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.
- 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, until the beef is fork-tender.
- Remove the roast and vegetables when done, shred or slice the beef.
- Optional: Thickens the cooking liquid for a delicious gravy.
Nutrition
Serving1servingCalories350kcalCarbohydrates30gProtein40gFat15gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat9gCholesterol100mgSodium800mgPotassium900mgFiber5gSugar3gVitamin A500IUVitamin C10mgCalcium50mgIron3mg
Notes
For best results, pat the meat dry before seasoning. Cut vegetables into uniform pieces for even cooking, and monitor tenderness as cooking time may vary based on roast size.