Description
A classic pot roast dinner made in a slow cooker for a tender, flavorful meal perfect for weeknights.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 packet onion soup mix
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 6–8 red potatoes, halved
- 1 lb carrots, peeled
- 1 lb fresh green beans, trimmed
- 2 tbsp butter
- 1/2 tsp garlic powder
- Mashed potatoes, prepared or homemade
- Brown gravy, store-bought or homemade
Instructions
- Heat olive oil in a large skillet and sear the roast on all sides until browned.
- Place roast in a slow cooker. Add beef broth, Worcestershire sauce, and onion soup mix. Layer in red potatoes and carrots.
- Cover and cook on low for 8 hours or on high for 5–6 hours until the meat is fork-tender.
- Steam or sauté green beans with butter and garlic powder just before serving.
- Serve the roast with mashed potatoes topped with brown gravy, surrounded by carrots, green beans, and potatoes.
Notes
- Searing the roast before slow cooking enhances the flavor.
- Adjust cooking time based on your slow cooker settings.
- Use fresh vegetables for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg