Pot Roast for ALL

Name: Pot Roast for ALL
Cuisine: American, World Cuisine
Ingredients: 2-3 lb chuck roast; 1 pack au jus; 4-6 garlic cloves; sliced onion; 3/4 cup red wine; 1 1/2 cups beef broth; 1 1/2 lb baby or fingerling potatoes; 1 lb baby carrots; 1 tsp Worcestershire sauce; 1 chicken bouillon cubes; 2 bay leaves; 1 tbs garlic powder; 1 tbs onion powder; 1 tsp cayenne pepper, optional; 1 tsp black pepper; Salt, to taste

3 steps

Updated at: Sun, 18 Oct 2026 16:52:03 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories767.5 kcal (38%)

Total Fat37 g (53%)

Carbs49.6 g (19%)

Sugars9.6 g (11%)

Protein47.2 g (94%)

Sodium2214 mg (111%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lbchuck roast

1 packau jus

4garlic cloves

onion

sliced

¾ cupred wine

1 ½ cupsbeef broth

1.5 lbbaby potatoes

or fingerling

1 lbbaby carrots

1 tspworcestershire sauce

1chicken bouillon cubes

2bay leaves

1 Tbsgarlic powder

1 Tbsonion powder

1 tspcayenne pepper

optional

1 tspblack pepper

salt

to taste

Instructions

Step 1

Rinse chuck roast or simply pat it dry. Put chuck roast in crockpot. Add au jus, fresh garlic, frozen onion, red wine, and beef broth. Cover and cook on low for 2 hours or on high for 1 hour.

Step 2

Flip roast. Add washed potatoes and carrots and seasoning mix of choice. Stir well and continue cooking on low for 6-8 hours or high for 3-4 hours, or until beef is tender and potatoes and carrots are softened.

Step 3

Pull beef apart with tongs. Should fall apart easily when fully cooked.