Description
A comforting pot roast slow-cooked to tender perfection with flavorful vegetables and savory broth.
Ingredients
Scale
- 3 to 4 lb chuck roast
- 1 packet dry onion soup mix
- 2 cups beef broth
- 4 large carrots, peeled and cut into chunks
- 1.5 lb baby potatoes, halved
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat and sear the chuck roast on all sides until browned.
- In the slow cooker, layer the chopped onion, carrots, and halved baby potatoes.
- Place the seared roast on top of the vegetables and sprinkle the dry onion soup mix over it.
- Mix the beef broth with Worcestershire sauce and pour it around the roast.
- Add the minced garlic, salt, and pepper to taste. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours.
- Remove the roast and vegetables; serve as is or with a thickened gravy.
Notes
Searing the meat is crucial for flavor. This dish can be made ahead of time and stored in the fridge.
- Prep Time: 15
- Cook Time: 525
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg