Description
A heartwarming and easy Crockpot pot roast, perfect for busy evenings and family gatherings.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 onion, sliced
- 4–5 carrots, chopped
- 4–5 potatoes, diced
- 4 cups beef broth
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Instructions
- Begin by placing the chuck roast in the bottom of the crockpot.
- Layer the sliced onions, chopped carrots, and diced potatoes over the chuck roast.
- In a separate bowl, mix together the beef broth, minced garlic, salt, pepper, thyme, and rosemary.
- Pour the broth mixture over the roast and vegetables in the crockpot.
- Cover the crockpot with its lid and set it to cook on low for 8-10 hours or high for 4-6 hours.
- Once cooked, shred the meat and serve hot.
Notes
Perfect for leftovers; can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg