Description
This easy slow cooker pot roast is classic comfort food. The beef is fall apart tender and cooks with carrots and onions.
Ingredients
- 3 – 3½ pounds boneless beef chuck roast
- 2 tablespoons olive or avocado oil
- 1 pound baby carrots
- 1 medium white or yellow onion, chopped in large chunks
- 2 cups beef stock or beef broth
- 1 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoons garlic, minced
- 2 tablespoons dried parsley
- 2½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Step 1: Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.
- Step 2: Place your browned beef in the bottom of your 6 or 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir. Cover and cook on low for 7 to 8 hours.
- Step 3: Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over mashed potatoes and top with fresh chopped parsley or thyme.
Notes
Nutrition information does not include potatoes. For best results, use a 6 or 7 qt slow cooker.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Entree
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 7 g
- Sodium: 1048 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 117 mg