Name: Slow-cooked beef pot roast
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 6 oz beef chuck roast, trimmed of all visible fat, kept in one 2-inch-thick piece; 3/4 tsp salt; 1/2 tsp black pepper; 1/3 cup yellow onion, chopped; 2 cloves garlic, minced; 1/2 medium russet potato, peeled and cut into 2-inch chunks; 1 1/2 medium carrots, cut into 1-inch rounds; 1/2 cup beef broth; 1 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp balsamic vinegar

Nutrition

Per serving

561 calories

Protein: 37g; 26% of calories
Carbs: 35g; 25% of calories
Fat: 31g; 49% of calories

Instructions

Prep 15 min · Cook 8 hr

Season the beef roast with half the salt and half the pepper. Heat a nonstick skillet over medium-high heat. Sear the beef for 3 minutes, flip, and sear for 3 minutes more until browned. Done when browned on the outside.
Place the seared beef in the slow cooker. Add the onion to the skillet and cook for 2 minutes. Add the garlic and cook for 1 minute more until fragrant. Pour a small splash of the broth into the skillet and scrape up the browned bits for 30 seconds.
Pour the contents of the skillet into the slow cooker. Add the potatoes, carrots, remaining broth, thyme, and rosemary. Nestle the beef into the liquid with vegetables around it and spoon some broth over the top. Cover and cook on low for 8 hours. Done when beef is very tender and shreds easily with a fork, 160°F.
Transfer the beef and vegetables to a plate. Stir the balsamic vinegar and the remaining salt and pepper into the cooking juices in the slow cooker, then pour the sauce over the meat.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes