Description

This melt-in-your-mouth Slow Cooker Pot Roast delivers the ultimate comfort food experience. Fall-apart tender chuck roast simmers with aromatic vegetables in a rich onion gravy for an effortless family dinner that’s sure to become a weekly favorite.

Ingredients

Scale

4 pounds chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
3 potatoes, peeled and cubed
1 onion, chopped
1 stalk celery, chopped

Instructions

Pat roast dry and season generously with salt and pepper.
Heat olive oil in skillet over medium-high heat. Sear roast 3-4 minutes per side until deeply browned.
Transfer roast to slow cooker. Sprinkle onion soup mix over meat.
Add water and arrange vegetables around the roast.
Cover and cook on LOW for 8 hours or HIGH for 5-6 hours until fork-tender.
Skim excess fat from cooking liquid before serving.

Notes

Tips: For deeper flavor, deglaze the skillet with 1/4 cup red wine before adding to slow cooker. Substitutions: Swap potatoes for parsnips or use sweet potatoes. Add mushrooms during the last hour of cooking. Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months.

Prep Time: 15 mins
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cook
Cuisine: American

Nutrition

Serving Size: 8 oz
Calories: 550
Sugar: 5g
Sodium: 890mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 4g
Protein: 45g
Cholesterol: 145mg

Keywords: comfort food, easy dinner, family meal, beef recipe