Description
Experience the heartwarming flavors of a Crockpot Pot Roast, where tender beef meets a medley of vibrant vegetables in a savory broth. This effortless dish is perfect for family gatherings or cozy weeknight dinners, filling your home with an irresistible aroma that invites everyone to the table. Prepare to enjoy a meal that feels like a warm embrace on chilly days.
Ingredients
Scale
- 3 lb beef chuck roast
- 4 medium carrots, chopped
- 4 medium Yukon Gold potatoes, cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear each side until golden brown.
- Add Aromatics and Vegetables: In the Crockpot, combine chopped onions, carrots, potatoes, and minced garlic.
- Combine Ingredients: Place the seared roast on top of the vegetables. Pour in beef broth and sprinkle thyme and rosemary.
- Cook: Cover and set the Crockpot on low for 8-10 hours or high for 4-6 hours until fork-tender.
- Serve: Slice against the grain and serve with cooked veggies.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg