Description
A comforting and hearty slow-cooked beef pot roast with tender vegetables, perfect for family gatherings and cozy nights.
Ingredients
Scale
- 3–4 lbs (1.5–2 kg) beef chuck roast
- 4 medium-sized potatoes, cut into chunks
- 3 carrots, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Start by prepping your ingredients. Dice the onion, mince the garlic, and wash the potatoes and carrots thoroughly before cutting them into sizable chunks.
- Heat olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, then sear for about 5-7 minutes on each side until browned.
- Transfer the beef to the slow cooker. Add chopped onions, minced garlic, carrots, and potatoes surrounding the beef.
- Whisk together beef broth, tomato paste, thyme, and rosemary in a bowl; pour this mixture over the meat and vegetables in the slow cooker.
- Set the slow cooker to low and cook for about 480 minutes or until the beef is fork-tender.
- Carefully remove the pot roast and vegetables. Serve them on a platter, drizzling some of the cooking liquid over the top.
Notes
For added flavor, consider adding Worcestershire sauce or red wine. Customize with fresh herbs or different vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg