Imagine coming home to the tantalizing aroma of a hearty Slow Cooker Pot Roast with Potatoes and Carrots, a dish that embodies comfort and warmth in every bite. This classic American recipe is not just a meal; it's a culinary embrace that welcomes you after a long day. With just 20 minutes of prep and a hands-off cooking time of 8 hours, you can create a tender, flavorful pot roast that will have your family begging for seconds. Ready to transform your dinner routine? Let’s dive into this simple yet satisfying recipe that promises to make your taste buds dance!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb beef chuck roast
- 4 cups potatoes, diced
- 3 cups carrots, sliced
- 1 onion, chopped
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 cloves garlic, minced
Instructions
- Begin by preparing your ingredients. Dice the potatoes into bite-sized pieces, slice the carrots, chop the onion, and mince the garlic. Set aside.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large skillet over medium-high heat, sear the beef chuck roast for about 3-4 minutes on each side until it develops a nice brown crust. This step is optional but adds depth of flavor to the final dish.
- Once the roast is seared, transfer it to the slow cooker. Add the chopped onions, minced garlic, diced potatoes, and sliced carrots around the roast.
- In a separate bowl, mix together the beef broth and Worcestershire sauce. Pour this mixture over the roast and vegetables in the slow cooker. The liquid should cover the ingredients about halfway.
- Cover the slow cooker with its lid and set it to cook on low for 8 hours. This slow cooking process will tenderize the meat and allow the flavors to meld beautifully.
- After 8 hours, check the tenderness of the roast. It should be fork-tender and easily pull apart. If it needs more time, continue cooking for an additional hour.
- Once the pot roast is done, carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for about 10 minutes before slicing.
- While the roast is resting, stir the vegetables and broth in the slow cooker to combine the flavors. Taste and adjust seasoning with additional salt and pepper if necessary.
- Slice the pot roast against the grain into thick pieces. Serve the sliced roast with the potatoes and carrots, drizzling some of the flavorful broth over the top.
- Enjoy your delicious Slow Cooker Pot Roast with Potatoes and Carrots, a comforting meal perfect for any occasion!
Tips
- Sear for Flavor: While searing the beef chuck roast is optional, it significantly enhances the flavor of the dish. Don’t skip this step if you have the time—it adds a delicious depth to the meat.
- Choose the Right Cut: For the best results, use a well-marbled beef chuck roast. The fat will render during cooking, keeping the meat moist and tender.
- Layering Matters: When adding ingredients to the slow cooker, place the roast in the center and surround it with the vegetables. This ensures even cooking and flavor distribution.
- Adjust Seasoning: Taste the broth before serving and adjust the seasoning with salt and pepper as needed. This final touch can elevate the dish to new heights.
- Rest Before Slicing: Allow the pot roast to rest for about 10 minutes after cooking. This helps the juices redistribute, ensuring every slice is juicy and flavorful.
- Make It Your Own: Feel free to add other vegetables like celery or parsnips for extra flavor and nutrition. Get creative with herbs like thyme or rosemary for a fresh twist.
- Leftover Magic: If you have leftovers, shred the beef and use it in sandwiches, tacos, or soups for a quick and delicious meal the next day.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 45g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 130mg
