Description
A hearty and comforting pot roast made effortlessly in a slow cooker for busy days.
Ingredients
Scale
- 4 kg boneless chuck roast
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 ml olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 450 g baby potatoes, halved
- 480 ml beef broth
- 15 ml Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 15 ml tomato paste
Instructions
- Generously season the chuck roast with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until evenly browned, approximately 3–4 minutes per side. Transfer to the slow cooker.
- In the same skillet, add chopped onion and minced garlic. Sauté on medium heat until softened, about 2 minutes, then transfer to the slow cooker.
- Arrange carrot chunks and halved baby potatoes around the roast in the slow cooker. Pour in beef broth and Worcestershire sauce, sprinkle with dried thyme and rosemary, and add tomato paste. Stir gently to combine the seasonings with the broth.
- Cover the slow cooker and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easily shreds.
- Serve the tender beef hot alongside the carrots and potatoes, spooning some of the savory cooking broth over each portion.
Notes
For deeper flavors, try marinating the chuck roast overnight with the seasonings.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg