A classic, hearty dish perfect for a cozy family dinner!
Ingredients:
For the Pot Roast:3-4 lb beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp smoked paprika
For the Vegetables:1 lb baby potatoes, halved
1 cup baby carrots
1 large onion, quartered
3 cloves garlic, minced
For the Broth:2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp balsamic vinegar (optional, for depth of flavor)
Step by Step:
Sear the Beef:Heat olive oil in a pan over medium-high heat.
Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and paprika.
Sear for 3-4 minutes per side until browned.
Prepare the Slow Cooker:Place potatoes, carrots, and onions at the bottom of the slow cooker.
Add minced garlic for extra flavor.
Cook the Roast:Place the seared roast on top of the vegetables.
Mix beef broth, Worcestershire sauce, tomato paste, and balsamic vinegar. Pour over the roast.
Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the meat is tender and easily shredded.
Shred & Serve:Remove the roast and shred with forks.
Stir the vegetables in the remaining juices.
Serve everything on a platter and enjoy!
Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes
Calories: ~450 per serving | Protein: ~40g per serving