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Savory Slow Cooker Beef Chuck Roast
Delve into the comfort of homemade pot roast, effortlessly made in a slow cooker. This recipe combines a succulent beef chuck, hearty root vegetables, and a rich broth tinged with red wine for a satisfying and nourishing meal.
2
8 hr 10 min
TOTAL TIME
780
CALORIES
$3.54
PER SERVING
Ingredients
MAIN
6 SERVINGS
1 tsp garlic powder
1 tsp season salt
1 cup red wine
water
to cover
3 lbs beef chuck roast
8 oz baby carrots
3 whole yellow onion
peeled and quartered
4 whole beef bouillon cubes
4 whole russet potatoes
scrubbed and cut into large chunks
1 tsp cracked black pepper
1 tbsp olive oil
Directions
MAIN
10 min
PREP TIME
8 hr
COOK TIME
8 hr 10 min
TOTAL TIME
1
Heat 1 tablespoon of olive oil in a large frying pan over high heat.
2
Rub the beef chuck roast all over with 1 teaspoon each of garlic powder, season salt, and cracked black pepper.
3
Add the seasoned roast to the pan and sear on all sides until browned. This will seal in the flavor of the beef.
4
Transfer the seared beef to the slow cooker.
5
Arrange the potatoes, carrots, and onions around the beef in the slow cooker.
6
Dissolve 4 beef bouillon cubes in a cup of hot water.
7
Pour the dissolved beef bouillon and 1 cup of red wine over the beef and vegetables in the slow cooker.
8
Add enough water to just cover the ingredients.
9
Cover the slow cooker and cook on low for 8 hours or on high for 5 hours, until the beef is tender and the vegetables are cooked through.
Health Info
Macros
37g
CARBS
44g
FAT
48g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
6 Recipes for Pot Roast Dish
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2
Slow-Cooker Chuck Roast with Root Vegetables
14
8 hrs 15 min
3
Tender Carb-Conscious Slow Cooker Pot Roast with Root Vegetables
12
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5
Hearty Slow Cooker Pot Roast with Vegetables
14
1 hr 30 min
2
Hearty Instant Pot Chuck Roast with Potatoes and Gravy
10
1 hr 10 min
1
Hearty Chuck Roast with Garlic-Potato Medley
7
8 hrs 5 min
4
Ultimate Mississippi Ranch Pot Roast
Frequently Asked Questions
What is pot roast?
How do I make pot roast from scratch?
How do I choose the best beef for pot roast?
How do I prevent dry or tough pot roast?
How do I store leftover pot roast?
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