Description
A comforting dish featuring tender beef, hearty vegetables, and a rich broth, perfect for family meals.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, sliced
- 2 cups beef broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat and season the beef chuck roast with salt and pepper. Sear it on all sides until browned, about 4-5 minutes per side.
- Place the roasted beef in the slow cooker or heavy pot. Add the chopped carrots, potatoes, onions, and minced garlic around it.
- Pour the beef broth over the top and sprinkle the thyme and rosemary evenly.
- Cooking Options:
- Slow Cooker: Cook on low for 480 minutes, or until the meat is fork-tender.
- Instant Pot: Set to high pressure for 60 minutes and allow a natural pressure release.
- Oven: Cover with foil and roast at 325°F (163°C) for 180-240 minutes.
- Once cooked, carefully remove the roast, let it rest for a few minutes, then slice and serve with veggies.
Notes
For best results, don’t skip the searing step as it enhances flavor. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: beef roast, slow cooker recipe, comfort food, family meal, easy dinner