Description
Slow Cooker Pot Roast is the epitome of comfort food, perfect for cozy family dinners or gatherings. This savory dish features a tender beef chuck roast slow-cooked with hearty carrots and Yukon Gold potatoes, all bathed in rich beef broth. Each bite melts in your mouth, making it a favorite during chilly evenings. Serve it alongside creamy mashed potatoes or crusty bread for a satisfying and heartwarming meal that brings loved ones together.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 medium carrots, cut into thick rounds
- 3 medium Yukon Gold potatoes, chopped
- 1 large onion, roughly chopped
- 2 cups low-sodium beef broth
- 2 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Chop the vegetables into large chunks.
- Season the beef roast generously with salt, pepper, garlic powder, and thyme.
- Sear the roast in a hot skillet for 4-5 minutes on each side until browned.
- Layer the chopped veggies in the slow cooker and place the seared roast on top.
- Pour in enough beef broth to cover half of the meat.
- Cook on low for 8 hours or high for 4 hours until tender.
- Let rest for 10 minutes before slicing; serve with gravy over the veggies.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: - Customize your pot roast by adding favorite vegetables like parsnips or sweet potatoes. - For added flavor, consider using red wine instead of some of the beef broth. - Store leftovers in an airtight container for up to four days; reheat with a splash of broth.