Description
A hearty and comforting slow cooker pot roast made with tender beef, potatoes, and carrots, simmered to perfection in a flavorful broth.
Ingredients
- 3–4 pounds chuck roast
- 1 tablespoon oil (vegetable or olive oil)
- 1 packet onion soup mix
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 pound baby carrots
- 1.5 pounds baby potatoes
Instructions
- Season chuck roast with salt, pepper, garlic powder, and onion powder.
- Heat oil in a large skillet over medium-high heat and sear the roast on all sides until browned (about 3-4 minutes per side).
- Place the roast in the slow cooker.
- Sprinkle onion soup mix over the roast.
- Add baby carrots and baby potatoes around the roast.
- Pour in the beef broth and Worcestershire sauce.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is tender and vegetables are cooked through.
- Remove roast and vegetables from the slow cooker and serve warm.
Notes
- Searing the roast before slow cooking adds extra flavor.
- You can thicken the broth into gravy by whisking in a cornstarch slurry at the end of cooking.
- Leftovers can be stored in the fridge for up to 3 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
