This Ultimate Slow Cooker Pot Roast features tender beef with vegetables in a savory, herb-infused broth. Perfect for a comforting meal, it’s an easy recipe that blends rich flavors into a hearty, healthy slow-cooked dish.
Why You’ll Love This Recipe
This ultimate slow cooker pot roast is a flavorful, healthy dish that transforms tender beef into a savory, comforting delight with hearty vegetables and a herb-infused broth, perfect for family dinners. Easy to prep and hands-off with slow cooking, it’s packed with protein and nutrients. The slow cooker’s gentle simmering creates a guilt-free indulgence that’s both delicious and satisfying.
Recipe Tips and Tricks
- Sear Beef First: Adds depth of flavor before slow cooking.
- Cut Veggies Evenly: Ensures uniform cooking.
- Use Fresh Herbs: Enhances flavor over dried varieties.
- Check Doneness: Beef should be fork-tender.
- Thicken Broth: Simmer on high if sauce is too thin.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows juices to redistribute.
- Use a Large Cooker: Accommodates all ingredients.
- Serve Warm: Maximizes the beef-vegetable contrast.
- Store Broth Separately: Keeps meat and veggies fresh if needed.
Ultimate Slow Cooker Pot Roast Recipe
Tender pot roast with veggies, healthy slow cooker meal.
Ingredients
- 1 large onion
- 1 tbsp olive oil
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1 tsp salt
- 2 cups low-sodium beef broth
- 3 large carrots
- 3 lbs beef chuck roast
- 4 cloves garlic, minced
- 4 medium potatoes
Instructions
- Prep the Beef: Pat beef chuck roast dry with paper towels and season with salt.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned, then transfer to the slow cooker.
- Prep the Veggies: Peel and chop carrots into chunks, quarter potatoes, and chop the onion.
- Add Veggies: Place carrots, potatoes, and onion around the beef in the slow cooker.
- Make the Broth: In a bowl, mix beef broth with minced garlic, chopped rosemary, and thyme, then pour over the beef and veggies.
- Set the Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is fork-tender.
- Check Doneness: Ensure the beef shreds easily with a fork.
- Rest the Roast: Remove the roast and veggies to a plate, then let rest for 10 minutes.
- Thicken the Broth: If desired, stir 1 tbsp cornstarch with 2 tbsp water, add to the broth in the slow cooker, and cook on high for 10 minutes until thickened.
- Serve and Enjoy: Slice or shred the beef, serve with veggies and broth, and savor this hearty meal!
Notes
- Sear beef for extra flavor; cut veggies evenly for uniform cooking.
- Use fresh herbs for best taste; stir broth occasionally for even flavor.
- Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
- This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 516Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 563mgCarbohydrates 22gFiber 3gSugar 3gProtein 45g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (3 lbs): Boneless, for tenderness.
- Carrots (3 large): Peeled and cut into chunks.
- Potatoes (4 medium): Yukon Gold, quartered.
- Beef Broth (2 cups): Low-sodium for moisture.
- Onion (1 large): Chopped for savory base.
- Garlic (4 cloves): Minced for aromatic depth.
- Rosemary (1 tsp, chopped): Fresh for earthy flavor.
- Thyme (1 tsp, chopped): Fresh for herbal notes.
- Olive Oil (1 tbsp): For searing the beef.
- Salt (1 tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Beef Swap: Use brisket or round roast; adjust cooking time.
- Veggie Swap: Substitute with parsnips or turnips.
- Broth Swap: Use chicken broth or water with extra seasoning.
- Herb Swap: Replace rosemary and thyme with oregano or sage.
- Oil Swap: Use avocado oil or omit for oil-free.
- Potato Swap: Use sweet potatoes for a twist.
- Garnish Swap: Use parsley instead of extra herbs.
- Low-Sodium: Reduce or skip salt based on broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat to avoid overcooking.
Dish Gallery
Please share this Ultimate Slow Cooker Pot Roast Recipe with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Teriyaki Chicken with Rice in Crock Pot