Description
This Perfect Slow Cooker Pot Roast is the ultimate comfort food, blending succulent beef chuck roast with earthy potatoes and vibrant carrots. Slow-cooked to perfection, this dish offers a rich, savory flavor profile that is deeply nourishing and satisfying. It is an ideal one-pot meal for busy families or wellness seekers who value healthy, home-cooked dinners without the stress. Simple, wholesome ingredients transform into a tender, melt-in-your-mouth feast that feels like a warm hug for the soul.
Ingredients
1.5 tbsp olive oil
3 lbs beef chuck roast
Salt and freshly ground black pepper to taste
1 medium yellow onion, sliced
5 cloves garlic, minced
1.25 cups low-sodium beef broth
2 tsp non-alcoholic Worcestershire sauce
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 lb gold potatoes, cubed
1 lb carrots, peeled and cut into chunks
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the beef chuck roast generously with salt and pepper.
Sear the roast on all sides until browned, then place in the slow cooker.
Add the onion and garlic to the same skillet and sauté for 2 minutes, then add to the slow cooker.
Whisk together the beef broth, Worcestershire sauce, thyme, and rosemary.
Pour the broth mixture over the beef.
Add the potatoes and carrots around the roast.
Cover and cook on low for 8 hours or high for 4 hours until the beef is fork-tender.
Remove the meat and shred or slice before serving with the vegetables and juices.
Notes
For extra thick gravy, mix 1 tbsp cornstarch with 1 tbsp water and stir into the cooking liquid during the final 30 minutes of cooking. Leftovers store well in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg