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Description
A tender and flavorful pot roast cooked slowly to perfection in a slow cooker.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, sliced
- 2 cups beef broth
Instructions
- Heat olive oil in a pan over medium-high heat.
- Season the roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Sear the roast on all sides until browned.
- Place carrots, potatoes, and onion in the slow cooker.
- Put the seared roast on top of the vegetables.
- Pour beef broth over the roast.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the roast and vegetables, then serve.
Notes
- Use a meat thermometer to ensure the roast reaches 145°F internally.
- For extra flavor, add a splash of red wine to the broth.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg