Sunday Best Slow Cooker Pot Roast (5-Ingredient) is a tender, melt-in-your-mouth beef roast cooked low and slow with carrots and potatoes in savory broth.
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Calories: 450kcal
Equipment
- Slow Cooker
- cutting board
- knife
- measuring cup
Ingredients
- 3-4 lb beef chuck roast
- 4-5 carrots, peeled and cut into chunks
- 4-5 baby potatoes, halved
- 1 10.5 oz can condensed beef broth
- 1 cup water or beef broth
- salt and pepper to taste (optional)
Instructions
- Pat the beef roast dry with paper towels and season lightly with salt and pepper if desired.
- Place carrots and potatoes in the bottom of the slow cooker.
- Set the beef roast on top of the vegetables.
- Pour condensed beef broth over the roast and add water or additional broth around the edges.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours until the meat is fork-tender and vegetables are cooked through.
- Slice or shred the roast and serve with vegetables and cooking juices.
Notes
For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into hot juices on HIGH for 10–15 minutes. Add rosemary, thyme, celery, or a splash of red wine for variation.
Nutrition
Calories: 450kcal | Carbohydrates: 28g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 820mg | Potassium: 950mg | Fiber: 4g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 25mg