Description
A hearty, comforting slow cooker pot roast with tender chuck beef and vegetables that practically cook themselves. This classic one-pot meal delivers fork-tender meat and savory vegetables in a rich broth with minimal hands-on time.
Ingredients
Units
Scale
- 3 lb Chuck roast
- 1 tbsp Sea salt
- 3/4 tsp Black pepper
- 2 tbsp Avocado oil
- 2 lb Yukon gold potatoes (peeled and diced into 1.5-inch pieces; or halved radishes for low carb)
- 1 lb Carrots (~5-6 carrots; peeled and sliced diagonally into 1.5-2 inch long pieces)
- 1 large Onion (cut into petals, about 1.5-inch squares)
- 3 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 1 14.5 oz can Beef broth (~1 3/4 cups; or bone broth for more flavor and tenderness)
Instructions
- Season the roast: Season the chuck roast liberally with sea salt and black pepper on all sides, rubbing it in evenly. Let sit for about 30 to 45 minutes to come to room temperature. This step is crucial for ensuring the meat cooks evenly and absorbs the seasoning properly.
- Sauté the onions: Heat a tablespoon of oil in a large Dutch oven or stock pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until they are starting to brown. This initial caramelization adds tremendous depth of flavor to the final dish.
- Prepare the vegetable base: Transfer the sautéed onions to your slow cooker. Add the potatoes or radishes, and carrots. Stir together to create an even bed for the roast, which allows the vegetables to cook evenly in the flavorful broth.
- Sear the meat: Add another tablespoon of oil to the pot. Add the chuck roast and sear on all sides, 2-3 minutes per side, until browned. This browning creates a flavorful crust through the Maillard reaction, developing rich, complex flavors that will infuse the entire dish.
- Assemble in slow cooker: Place the seared chuck roast in the slow cooker over the vegetables. Pour in the broth. Tie the rosemary and thyme sprigs with a piece of kitchen twine and place them to the side of the roast. This herb bundle will infuse the dish with aromatic flavors while remaining easy to remove after cooking.
- Cook until tender: Close the slow cooker lid. Cook the pot roast in the slow cooker for 9-10 hours on Low or 4.5-5 hours on High, until the beef is fall-apart tender. The low, slow cooking method breaks down the tough connective tissues in the chuck roast, resulting in incredibly tender meat.
- Finish and serve: Remove the bundle of herbs and discard it. Use 2 forks to shred the beef. Serve the pot roast with potatoes, carrots, and onions. Drizzle everything with the liquid from the slow cooker for maximum flavor.
Notes
- For the most tender results, always choose a well-marbled chuck roast.
- The initial searing step is essential for developing rich flavor – don’t skip it.
- If you prefer a thicker sauce, you can remove some of the cooking liquid and reduce it on the stovetop, or thicken with a cornstarch slurry.
- For a richer flavor profile, try adding 1-2 tablespoons of tomato paste or Worcestershire sauce.
- Adding a splash of red wine to the beef broth will enhance the depth of flavor.
- For a complete meal, serve with a simple green salad or crusty bread to soak up the delicious juices.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
