Description
A hearty slow-cooked beef pot roast served with creamy mashed potatoes and roasted vegetables for a comforting meal.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, sliced
- 2 cups beef broth
- 1/4 cup Worcestershire sauce
- 2 tbsp tomato paste
- 4 tbsp butter
- 1/2 cup milk
Instructions
- Season beef with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a skillet and sear beef on all sides.
- Place beef in slow cooker with carrots, potatoes, and onions.
- Mix beef broth, Worcestershire sauce, and tomato paste, then pour over beef.
- Cover and cook on low for 8 hours.
- Remove beef and shred or slice.
- Boil potatoes separately, mash with butter and milk for creamy mashed potatoes.
- Serve beef with mashed potatoes and roasted vegetables.
Notes
- Use a meat thermometer to check doneness (195°F for tender beef).
- For extra flavor, deglaze the skillet with broth before adding to the slow cooker.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 125mg
Keywords: Slow Cooked Beef Pot Roast, Creamy Mashed Potatoes, Roasted Vegetables, Comfort Food