Name: Slow-Cooked Beef Pot Roast with Root Vegetables
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 6 oz Beef chuck roast; 1 tsp Olive oil; 0.5 cup Carrots; 0.5 cup Parsnips; 0.5 cup Yellow onion; 2 clove Garlic; 0.5 cup Beef bone broth; 1 tsp Dried thyme; 1 tsp Dried rosemary; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

510 calories

Protein: 43g; 34% of calories
Carbs: 31g; 24% of calories
Fat: 24g; 42% of calories

Instructions

Prep 15 min · Cook 8 hr

Pat the beef chuck roast dry with paper towels and season with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Sear the beef for 3 to 4 minutes per side until a deep golden-brown crust forms, then remove from heat.
Place the diced yellow onion, sliced carrots, and sliced parsnips in an even layer at the bottom of the slow cooker.
Place the seared beef roast directly on top of the vegetables.
In a small bowl, whisk together the beef bone broth, minced garlic, dried thyme, dried rosemary, and remaining salt and pepper.
Pour the broth and herb mixture over the beef and vegetables.
Cover the slow cooker and cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.

Nutrition

Ingredients

Instructions

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