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–+ servings

Pot Roast Slow Cooker

A tender and flavorful pot roast cooked slowly in a slow cooker, perfect for a hearty family meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef chuck roast trimmed of excess fat
  • 1 tablespoon olive oil for browning
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 4 carrots carrots peeled and cut into chunks
  • 3 stalks celery chopped
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Method
 

Preparation
  1. Season the beef chuck roast with salt and black pepper on all sides.
  2. In a skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
  3. Transfer the roast to the slow cooker.
  4. Add the carrots, celery, onion, and garlic around the roast.
  5. In a bowl, mix the beef broth, Worcestershire sauce, thyme, and rosemary. Pour over the roast and vegetables.
Cooking
  1. Cover and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
  2. Once done, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing.
  3. Serve with the cooking liquid as a gravy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For added flavor, you can include potatoes or other root vegetables in the slow cooker.

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