Description
This comforting slow cooker pot roast combines tender beef chuck, flavorful vegetables, and aromatic herbs for a hearty, melt-in-your-mouth meal that’s perfect for any occasion.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 large carrots, peeled and cut into chunks
- 6 medium Yukon Gold or Russet potatoes, quartered
- 1 large yellow onion, sliced into wedges
- 2 cups beef broth
- 4 cloves garlic, minced
- 2 bay leaves
- 3–4 sprigs fresh thyme
- 1 tsp paprika (optional)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil (for optional searing)
Instructions
- Prepare Ingredients: Trim excess fat from the chuck roast. Peel and chop carrots, quarter potatoes, and slice the onion. Mince the garlic.
- Optional Searing: Heat olive oil in a skillet over medium-high heat. Season the roast with salt and pepper, then sear on all sides for 4-5 minutes per side until browned.
- Layer Ingredients: In the slow cooker, layer carrots, potatoes, and onions. Sprinkle garlic over the vegetables. Place the seared roast on top.
- Add Broth and Seasoning: Pour beef broth over the contents. Add bay leaves, thyme, paprika, salt, and pepper.
- Cook Low and Slow: Cover and cook on low for 8 hours (or high for 4-5 hours). Check tenderness near the end; the roast should easily pull apart with a fork.
Notes
- Searing the roast enhances flavor but can be skipped for convenience.
- Use baby carrots or small potatoes for less prep time.
- Leftovers can be shredded and used in sandwiches or soups.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Calories: ~350
- Carbohydrates: 20g
- Protein: 25g