Description
A hearty and flavorful slow cooker pot roast recipe that’s perfect for a satisfying family dinner. This comforting dish combines tender beef with perfectly cooked vegetables, all infused with rich and aromatic flavors. Simple to prepare and ideal for feeding a crowd.
Ingredients
Units
Scale
Beef
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- 3 lb Chuck roast
- 1 tbsp Sea salt
- 3/4 tsp Black pepper
- 2 tbsp Avocado oil
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Vegetables
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- 2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb)
- 1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces)
- 1 large Onion (cut into petals, about 1.5-inch squares)
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Herbs & Broth
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- 3 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 1 14.5 oz can Beef broth (~1 3/4 cups; or bone broth for more flavor and tenderness)
Instructions
- Season the meat: Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let it sit for about 30 to 45 minutes to come to room temperature.
- Sauté onions: Heat 1 tablespoon of avocado oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and stir occasionally for about 5 minutes until they start to brown.
- Prepare vegetables: Transfer the sautéed onions to your slow cooker. Add the diced potatoes or radishes and sliced carrots. Mix together to combine.
- Sear the beef: Add the remaining tablespoon of oil to the pot. Sear the seasoned chuck roast on all sides, 2-3 minutes per side, until it is evenly browned on both sides.
- Assemble in the slow cooker: Place the seared chuck roast into the slow cooker on top of the vegetables. Pour in the beef broth. Tie the sprigs of rosemary and thyme with a piece of kitchen twine and place them next to the roast.
- Cook the pot roast: Close the lid of the slow cooker. Cook the pot roast on Low for 9-10 hours or on High for 4.5-5 hours, until the beef becomes fall-apart tender.
- Finalize and serve: Remove the herb bundle from the slow cooker and discard it. Use two forks to shred the beef. Serve the tender pot roast with the cooked potatoes, carrots, and onions, drizzling everything with the flavorful liquid from the slow cooker.
Notes
- This dish can be made low carb by substituting potatoes with radishes.
- The flavors develop even more if the leftovers are allowed to sit overnight in the fridge.
- You can add additional vegetables such as parsnips or celery for more variety.
- Ensure the chuck roast is at room temperature before searing for an even cook.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
