Savory Slow Cooker Pot Roast Recipe Perfect for Easy Crockpo

• servings: 6 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

3-4 pounds chuck roast (well-marbled)

4 large carrots, cut into chunks

2 medium yellow onions, quartered

4 garlic cloves, smashed

2 cups low-sodium beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 sprigs fresh rosemary

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

Directions

Pat your 3-4 pound chuck roast dry with paper towels. Season all over with salt and pepper.

Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sear the roast on all sides until deep golden-brown crust forms, about 4 minutes per side.

Place quartered onions, chunked carrots, and smashed garlic cloves in the bottom of the slow cooker.

Set the seared chuck roast on top of the veggies in the slow cooker.

In a bowl, whisk together 2 cups beef broth, 2 tablespoons tomato paste, and 1 tablespoon Worcestershire sauce. Pour evenly over the roast and veggies.

Tuck 2 sprigs of fresh rosemary around the roast. Sprinkle additional salt and freshly ground black pepper over everything.

Cover and cook on low for 8-9 hours until the meat is fork-tender.

Use tongs to lift the roast; it should fall apart easily. Remove rosemary sprigs and let the roast rest in the slow cooker with the lid off for 10 minutes.

Serve the roast sliced or shredded with the veggies and cooking juices. Optionally, reduce the cooking juices in a saucepan over medium heat to thicken for gravy.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 350
• Total Fat: 15
• Total Carbohydrate: 15
• Dietary Fiber: 3
• Protein: 35