Pot Roast (Slow Cooker)

Total Servings:

4

Ready In:

Prep Time: 15 min

Cook Time: 6-8 hours

Calories:

325

Tags:

Dinner, Slow Cooker, Crock Pot

Skip to Ingredients

Skip Recipe Instructions

This Slow Cooker Pot Roast is my go to recipe when I am craving comfort food. The combination of warm roasted carrots, mushrooms, and potatoes along with rich, flavorful beef that has been stewing for hours is exactly what I needed after a very tough week. I usually prep everything the night before and then leave the slow cooker on throughout the night. This way I wake up to mouthwatering stew that I can enjoy either at lunch or dinner. This was inspired by one of my favorite bloggers, Skinnytaste.

Ingredients

  • 1 lb trimmed beef chuck roast
  • 3/4 tsp salt
  • ground pepper to taste
  • 1 1/2 tbsp all purpose flour or gluten-free flour
  • 1 tsp olive oil
  • 3/4 cup low-sodium beef broth
  • 1/2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 onion, cut into 1/4 inch thick slices
  • 1/2 lb fingerling potatoes
  • 1 1/2 carrots, cut into 1 inch pieces
  • 1 1/2 garlic cloves, chopped
  • 2 sprigs fresh thyme
  • 8 ounces white mushroom, quartered

Nutrition

Serving: 1 serving

  • Calories: 325 calories
  • Carbs: 25.7 g
  • Net Carbs: 22 g
  • Fats: 13.3 g
  • Protein: 26.7 g
  • Sodium: 515.6 mg
  • Sugar: 5.6 g
  • Fiber: 3.7 g

Instructions

Step 1

Season the beef with 1/2 teaspoon of the salt, pepper to taste, and 1/2 tablespoon of flour. In a skillet, heat 1/2 teaspoon of oil over medium-high heat. Sear the flour-dusted beef until browned on both sides (about 1 min per side).

Step 2

Remove the beef from the skillet and add the remaining 1/2 teaspoon of oil. Sauté the onions, stirring often until soft and golden for about 10 mins. 

Step 3

In a medium bowl, whisk together the tomato paste, remaining 1 tablespoon of flour, broth, and Worcestershire sauce.

Step 4

Place the beef in the slow cooker and add the onions. Sprinkle with 1/8 tsp of salt and pepper to taste.  Add the potatoes, carrots, garlic, and sauce mixture. Place the thyme on top. Cover and cook on low for 6-8 hours. 

Step 5

Using two forks, pull apart the beef until it is all shredded. Mix all of the ingredients together so that the beef is fully submerged in the gravy sauce. Add the mushroom and the remaining 1/8 tsp of salt. Cover and cook on high for another hour. Divide evenly into 4 bowls and enjoy! 

Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.

Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!