Savor the simplicity of a hearty meal that lets you relax while it cooks itself. Perfect for busy home chefs who crave homestyle comfort!
🍽️ Ingredients 🍽️
– 1 tbsp tomato paste
– 1 tsp dried rosemary
– 2 tbsp olive oil
– 1 lb baby potatoes, halved
– 4 cloves garlic, minced
– 2 cups beef broth
– 3 lbs chuck roast
– 4 large carrots, cut into chunks
– 1 onion, chopped
– Salt and pepper, to taste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
🧑🍳 Directions 🧑🍳
1. Begin by seasoning the chuck roast with salt and pepper generously. Heat the olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, approximately 3-4 minutes per side. Transfer the browned roast to your slow cooker.
2. Using the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes or until they are softened, then place them into the slow cooker with the roast.
3. Next, arrange the carrots and halved baby potatoes around the roast in the slow cooker. Pour in the beef broth and add the Worcestershire sauce, dried thyme, dried rosemary, and tomato paste. Stir everything slightly to ensure it’s well combined.
4. Cover the slow cooker and set it to cook on low for 8-9 hours, or on high for 4-5 hours. You’ll know it’s done when the meat is tender and shreds easily with a fork.
5. Serve the pot roast warm, accompanied by the flavorful carrots, potatoes, and a generous spoonful of the savory broth. Adding a garnish of fresh parsley can introduce a fresh, herbal touch to this comforting dish.
🍎 Nutritional Information 🍎
– Calories: 420 kcal
– Carbohydrates: 20 g
– Protein: 35 g
– Fat: 22 g
– Saturated Fat: 8 g
– Cholesterol: 125 mg
– Sodium: 480 mg
– Fiber: 3 g
– Sugar: 5 g
💡 Tips and Tricks 💡
– For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the broth during the last 30 minutes of cooking.
– Leftovers can be transformed into a delicious beef stew or shepherd’s pie for a completely different meal the next day.
⏳ Preparation Time 🕒
Preparation time: 15 minutes | Cooking time: 8 hours | Serving: 6
