Slow Cooker Beef Pot Roast with Root Vegetables

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F (190°C). Season the chuck roast generously with garlic powder, onion powder, dried parsley, salt, and black pepper on all sides.

Step 2

Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove the roast and set aside.

Step 3

In the same pot, add the tomato paste and cook for 2–3 minutes. Add chopped onion, celery, and carrots. Sauté until softened and fragrant, about 5–6 minutes. Add minced garlic and cook another 2 minutes.

Step 4

Pour in the beef broth and add thyme and bay leaves. Return the seared roast to the pot. Cover with a lid and transfer to the oven.

Step 5

Cook for 2–3 hours, or until the meat is tender and easily pulls apart. Check occasionally and add more liquid if needed.

Step 6

Remove roast from oven, let rest 10 minutes. Serve with braising liquid and your favorite sides.