Easy Slow-Cooker Pot Roast

Easy Slow-Cooker Pot Roast

Info

Rating
Calories
443.0
Protein
34.0
Sodium
678.0
Fat
24.0

Description

I used to shy away from making pot roasts for my family because choosing the right cut of beef among all the various cuts seemed overwhelming. Take it from me, picking up a relatively inexpensive chuck roast (like the one I use here) provides a moist, juicy, and tender roast every time.

Ingredients

1/2 tablespoon paprika
1 tablespoon chopped fresh rosemary
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds boneless chuck roast, trimmed
1 tablespoon extra virgin olive oil
2 cups whole baby carrots
1 medium onion, cut into large dice
3 stalks celery, chopped
8 red new potatoes, quartered
2 1/2 cups low-sodium beef broth (I like Pacific Organic)
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 bay leaves

Directions

  1. To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
  2. To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
  3. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
  4. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
  5. In a small bowl, whisk together the beef broth, vinegar, and garlic.
  6. Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

Tags

    HarperCollins Beef Roast Braise Slow Cooker Dinner Potato Carrot Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Go to back to recipes.