Description
Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and LOTS of fresh vegetables and seasonings.
Ingredients
- 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
- ΒΌ 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
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 8