Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 3 to 4 lbs chuck roast Choose a good cut with adequate fat for tenderness.
- 2 cups low-sodium beef broth Pour enough to cover vegetables.
- 4 large carrots, chopped Chop into large chunks.
- 4 medium Yukon Gold potatoes, quartered Quarter for even cooking.
- 1 large onion, sliced Slice for layering.
- 4 cloves garlic, minced
- 2 teaspoon fresh thyme (or 1 teaspoon dried) Herbs add flavor.
- 2 teaspoon fresh rosemary (or 1 teaspoon dried) Herbs add flavor.
- to taste Salt and pepper Season generously.
Instructions
Preparation
- Chop the carrots and potatoes into large chunks, slice the onion, and mince the garlic.
- Season both sides of the chuck roast generously with salt and pepper.
- Heat a skillet over medium-high heat and sear the roast for about 3-4 minutes on each side until browned.
Cooking
- Place the seared roast in the bottom of your crock pot.
- Layer the carrots, potatoes, onions, and minced garlic on top of the roast.
- Sprinkle thyme and rosemary over the vegetables and meat.
- Pour in enough beef broth to cover the vegetables while leaving some of the roast exposed.
- Cover the crock pot and cook on low for 8 hours or on high for 4 hours until the meat is tender.
Serving
- Let it sit for a few minutes before serving.
- Use tongs to place portions of the roast and vegetables onto plates, serving with some broth as gravy.
- Consider adding fresh herbs as a garnish and serving with bread or a salad.
Notes
For leftovers, let cool to room temperature and store in an airtight container. Use broth to keep moist. Can freeze for up to 3 months. Don't skip searing the meat for depth of flavor.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Sodium: 800mg | Fiber: 5g | Sugar: 4g
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