Ingredients
Scale
- 3–4 pounds Chuck roast (Choose a well-marbled cut for tenderness)
- 1 tablespoon Olive oil (Can substitute with vegetable oil)
- 1 Onion, chopped (Yellow or white onions work well)
- 4 Carrots, chopped (You can use baby carrots as an alternative)
- 4 Potatoes, chopped (Yukon Gold or Russet are good choices)
- 3 cups Beef broth (Homemade or store-bought)
- 2 cloves Garlic, minced (Fresh garlic is preferred)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Black pepper (Freshly ground is the best)
- 1 teaspoon Dried thyme (Fresh can be used for a more vibrant flavor)
- 1 teaspoon Rosemary (Freshly chopped adds great flavor)
Instructions
- Sear the roast: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on both sides until browned.
- Prepare the vegetables: Place the chopped onions, carrots, and potatoes at the bottom of the crock pot.
- Add the roast: Place the seared roast on top of the vegetables in the crock pot.
- Mix the broth: In a bowl, mix together the beef broth, garlic, salt, pepper, thyme, and rosemary.
- Pour and cook: Pour this mixture over the roast and vegetables.
- Cook low and slow: Cover and cook on low for 8-10 hours or until the meat is tender and falls apart easily.
- Serve: Serve the roast with the vegetables and enjoy your comforting meal!
Notes
Always sear your roast before placing it in the crock pot to enhance the flavors. Use fresh vegetables whenever possible to enhance the dish’s taste and texture.
- Prep Time: 20 minutes
- Cook Time: 480-600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Crock Pot, Chuck Roast, Slow Cooker, Comfort Food, Family Dinner