Description
Indulge in the comforting embrace of a slow-cooked pot roast, where tender beef meets vibrant vegetables, simmered to perfection with aromatic herbs. This easy-to-make dish is ideal for busy weeknights or special gatherings, filling your home with a delightful aroma that promises warmth and satisfaction. Gather your loved ones around the table and enjoy a hearty meal that’s sure to become a family favorite.
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 4 large Carrots, cut into thick chunks
- 4 medium Yukon Gold or red Potatoes, chopped into large pieces
- 2 large Sweet Onions, sliced thickly
- 6 cloves Garlic, smashed but whole
- 4 cups Low-Sodium Beef Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Instructions
- 1. Sear the Meat: Heat olive oil in a skillet over medium-high heat. Season beef chuck roast generously with salt and pepper and sear each side until golden brown (about 4 minutes per side).
- 2. Prepare Vegetables: While the meat is searing, chop the carrots, potatoes, onions, and garlic.
- 3. Layer in Crock Pot: Place the seared roast at the bottom of the crock pot followed by layers of chopped vegetables and scatter garlic cloves around.
- 4. Add Broth and Herbs: Pour in beef broth until ingredients are just covered and sprinkle thyme and rosemary on top.
- 5. Cook: Cover and cook on low heat for 8 hours or high heat for 4 hours without lifting the lid.
- 6. Serve: Check if meat is fork-tender before serving. Plate generously with both meat and vegetables.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg