Description
Experience the ultimate comfort food with this succulent, fork-tender beef pot roast. By searing the chuck roast to perfection and slow-cooking it with aromatic carrots, potatoes, and garlic, you achieve a deep, complex flavor profile with minimal effort. This one-pot wonder uses patient heat to transform humble ingredients into a restaurant-quality meal perfect for family dinners. It is a reliable, hearty, and wholesome dish that simplifies your cooking routine while delivering maximum savory satisfaction.
Ingredients
3 lbs Beef Chuck Roast
4 large Carrots, cut into 2-inch chunks
1.5 lbs Yukon Gold Potatoes, chopped
2 cups Low-sodium Beef Broth
1 large Onion, roughly chopped
4 cloves Garlic, minced
2 tbsp Tomato Paste
1 tsp Dried Thyme
1 tbsp Oil for searing
Kosher salt and cracked black pepper to taste
Instructions
Pat the beef dry with paper towels and season generously with salt and pepper on all sides.
Heat oil in a heavy-bottomed skillet over medium-high heat and sear the beef for 4 minutes per side until deeply browned.
Place the chopped onions and carrots into the base of the slow cooker.
Position the seared roast on top of the vegetable bed.
Whisk together the beef broth, tomato paste, garlic, and dried thyme in a bowl.
Pour the broth mixture over the beef and vegetables.
Cover and cook on low for 8 hours until the meat is fork-tender.
Remove the meat and vegetables, slice or shred the beef, and serve warm with the cooking juices.
Notes
Ensure you sear the meat thoroughly to lock in flavor. If you prefer thicker gravy, whisk a tablespoon of cornstarch with cold water and stir into the cooking liquid for the final 30 minutes of cooking.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg