Description

Pot roast prepared in a crock pot is the epitome of comfort food, perfect for family gatherings or busy weeknights. This recipe features tender beef chuck roast slowly simmered with fresh carrots, potatoes, and aromatic herbs, resulting in a rich gravy that fills your home with warmth. With minimal prep time, you can set it to cook and enjoy the delightful aroma while it transforms into a hearty meal. Gather your loved ones and indulge in every flavorful bite of this classic dish!

Ingredients

Scale

3–4 lbs beef chuck roast
4 large carrots, cut into thick chunks
3 medium Yukon Gold potatoes, chopped into hearty pieces
2 large sweet onions, sliced thickly
1 cup low-sodium beef broth
4 cloves garlic, minced
2 tsp dried thyme (or 1 tbsp fresh)
2 tsp dried rosemary (or 1 tbsp fresh)
Salt and pepper to taste

Instructions

Chop the carrots, potatoes, and onions into large pieces.
In a skillet over medium-high heat, sear the beef chuck roast on all sides until browned.
Transfer the roast to the crock pot and surround it with carrots, potatoes, and onions. Sprinkle minced garlic on top.
Pour beef broth over everything until it just covers the vegetables. Add thyme, rosemary, salt, and pepper.
Cover the crock pot and cook on low for 8 hours or high for 4 hours.
Once tender, serve with drizzled broth over each portion.

Nutrition

Serving Size: 1 plate (300g)
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 32g
Cholesterol: 90mg

Keywords: - For added depth of flavor, consider deglazing the skillet with red wine after searing the meat before adding it to the crock pot.- Feel free to substitute root vegetables based on what you have available; parsnips or turnips work well too.