Description
A comforting and hearty slow cooker pot roast made with tender chuck roast, baby potatoes, and sweet carrots, all simmered in a rich, herb-infused broth.
Ingredients
Units
Scale
- 3 lb chuck roast
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 lb baby potatoes, halved if large
- 3 large carrots, peeled and chopped
- Fresh parsley for garnish
Instructions
- Season chuck roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2–3 minutes per side).
- Transfer the roast to the slow cooker.
- Add garlic, thyme, rosemary, tomato paste, Worcestershire sauce, and beef broth.
- Arrange potatoes and carrots around the meat.
- Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
- Remove the roast and shred using two forks. Return to the slow cooker and mix gently with the vegetables.
- Garnish with chopped parsley and serve warm.
Notes
- For extra richness, deglaze the skillet with a splash of red wine before transferring to the slow cooker.
- Leftovers store well and make great sandwiches or hash the next day.
- Use Yukon Gold or red potatoes for best texture after slow cooking.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 125mg
