Crock-Pot Chuck Roast
Make the BEST Crock-Pot Chuck Roast with potatoes and carrots for an easy dinner tonight! This slow cooker pot roast is tender, juicy and super flavorful!
Servings: 10
Cost: $5
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 pound chuck roast
- 1 tablespoon dried minced onions
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 pound baby carrots
- 4 Yukon Gold potatoes quartered
- 2 celery stalks cut into large pieces
- 1 onion cut into large pieces
- 3 cloves garlic peeled whole
- ½ cup beef broth
- ½ cup red wine
Instructions
- Pour olive oil into Crock-Pot
- Season the chuck roast with most of the dry minced onions, sea salt, garlic powder and pepper, then place in the Crock-Pot
- Add the garlic cloves on top of the roast, then add the onion, potatoes, carrots and celery
- Pour the beef broth and red wine into the slow cooker, cover, and cook for 5 to 6 hours on high or 8 to 10 hours on low. When done, roast should be above 160 degrees and fork tender and vegetables should be fully cooked and tender
Notes
Roast can be cooked on high for 5 to 6 hours or 8 to 10 hours or more on low. You can also cook on high until tender and switch to low until ready to eat.
Nutrition
Calories: 333kcal | Carbohydrates: 15g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 432mg | Potassium: 893mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6273IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 6mg