Slow Cooker Pot Roast
Family-friendly Crock-Pot recipes are always a hit, and this slow cooker pot roast is one of the best you'll ever taste. Moving from the oven to the slow cooker, this incredibly tender pot roast transforms into the ultimate set-it-and-forget-it Sunday meal, complete with vegetables! Chuck roast is perfect for the Crock-Pot, with its marbled texture that provides rich flavor and becomes melt-in-your-mouth tender when cooked slowly over time. Serve it for Sunday dinner, a simple holiday meal, or whenever you're craving classic comfort food. Your whole family will be asking for it again and again.
Ingredients
- 1 whole (4- to 5-lb.) boneless chuck roast
- 5 tsp. kosher salt, divided
- 2 1/2 tsp. black pepper, divided
- 4 Tbsp. olive oil, divided
- 2 Tbsp. tomato paste
- 1 cup beef broth
- 2 tsp. Worcestershire sauce
- 6 thyme sprigs
- 3 rosemary sprigs
- 6 garlic cloves
- 1 yellow onion, cut into 1-inch wedges
- 1 lb. baby yellow potatoes, halved if large
- 3 large carrots, peeled and cut into 1-inch pieces
Instructions
- Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
- Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
- In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
- Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.
Nutrition
Calories: 303kcalCarbohydrates: 12gProtein: 20gFat: 19gSaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 498mgPotassium: 717mgFiber: 3gSugar: 3gCalcium: 50mgIron: 3mg
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