Slow Cooker Pot Roast with Vegetables

 Slow Cooker Pot Roast with Vegetables 🥩🥕!

A classic, hearty dish perfect for a cozy family dinner!

📝 Ingredients:

🔹 For the Pot Roast:

3-4 lb beef chuck roast

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp smoked paprika

🔹 For the Vegetables:

1 lb baby potatoes, halved

1 cup baby carrots

1 large onion, quartered

3 cloves garlic, minced

🔹 For the Broth:

2 cups beef broth

2 tbsp sauce

1 tbsp tomato paste

1 tsp vinegar (optional, for depth of flavor)

🍽️ Step by Step:

1️⃣ Sear the Beef:

Heat olive oil in a pan over medium-high heat.

Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and paprika.

Sear for 3-4 minutes per side until browned.

2️⃣ Prepare the Slow Cooker:

Place potatoes, carrots, and onions at the bottom of the slow cooker.

Add minced garlic for extra flavor.

3️⃣ Cook the Roast:

Place the seared roast on top of the vegetables.

Mix beef broth, sauce, tomato paste, and vinegar. Pour over the roast.

Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the meat is tender and easily shredded.

4️⃣ Shred & Serve:

Remove the roast and shred with forks.

Stir the vegetables in the remaining juices.

Serve everything on a platter and enjoy!

Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes

Calories: ~450 per serving | Protein: ~40g per serving