Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and lots of fresh vegetables and seasonings.
You will need:
- 3 pounds chuck roast
- salt and ground black pepper to taste
- 1 cup reduced-sodium beef stock
- 2 onions, chopped
- 2 pounds potatoes, peeled and cubed
- 3 carrots, chopped
- 1 stalk celery, chopped
- ¼ cup chopped fresh parsley (Optional)
Instructions:
Season chuck roast with salt and pepper.
Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
Prep Time: 20 mins/Cooking Time: 8 hrs/ Total Time: 8 hrs 20 mins
Servings: 8
Calories: 350.0
