Description
A classic slow cooker pot roast with tender beef, carrots, and potatoes in a savory broth.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 lb baby potatoes
- 4 large carrots, peeled and cut into chunks
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned.
- Place potatoes, carrots, and onion in the bottom of the slow cooker.
- Set the seared roast on top of the vegetables.
- In a bowl, mix beef broth, tomato paste, Worcestershire sauce, garlic, paprika, and thyme. Pour over the roast.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Shred or slice the roast, spoon gravy over the top, and garnish with fresh parsley before serving.
Notes
- For extra flavor, deglaze the skillet with a splash of beef broth and add it to the slow cooker.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg