Description
A simple recipe for tender pot roast cooked slowly with root vegetables in a slow cooker.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 large onion, quartered
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 1 lb small potatoes, halved
- 1 cup beef broth
- 1 packet dry onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Place the beef roast in the bottom of the slow cooker.
- Arrange the onion, carrots, celery, and potatoes around the roast.
- In a separate bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, thyme, pepper, and salt.
- Pour the liquid mixture over the roast and vegetables.
- Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
- Remove the roast and vegetables. Slice the roast before serving with the vegetables.
Notes
- You can thicken the cooking liquid with a cornstarch slurry if you prefer gravy.
- For deeper flavor, sear the roast in a hot skillet before placing it in the slow cooker.
- Prep Time: 15 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 40
- Cholesterol: 110
Keywords: slow cooker, pot roast, beef, roast, vegetables, easy dinner, comfort food