Recipe
Savory Chuck Roast with Root Vegetables
This is the pot roast that rewards leaving the house: chuck roast seared, then left to braise most of the day with onion soup mix, beef broth and Worcestershire until it shreds at a glance, with carrots, potatoes and onions joining late enough to hold their shape. Eight servings, almost all of it hands-off — the gravy makes itself in the pot.
Ingredients
For Chuck Roast | |
|---|---|
3 | tablespoons oil |
1 | (4 lb) beef chuck roast |
| • | fresh ground black pepper (to taste) |
2 | teaspoons garlic powder (or to taste) |
1 | ounce (1 ounce) package dry onion soup mix |
1 1⁄2 | cups low sodium beef broth (use only low-sodium broth) |
1 -2 | tablespoons -2 tablespoon Worcestershire sauce |
1 | large onion, chopped |
3 | carrots, peeled and coarsely chopped |
3 | large potatoes, peeled and cubed |
8 | ounces small white button mushrooms (leave whole do not slice, can use more) |
Instructions
For Chuck Roast | |
|---|---|
| 1. | Season the chuck roast with freshly ground black pepper and garlic powder, avoiding salt. |
| 2. | In a skillet or pot, heat oil over medium-high heat. Brown the roast on all sides. |
| 3. | In the slow cooker, combine onion soup mix, low-sodium beef broth, and Worcestershire sauce. |
| 4. | Add the browned roast into the slow cooker and coat it in the broth mixture. |
| 5. | Arrange the chopped vegetables around the roast. |
| 6. | Cover and cook on LOW setting for 8-10 hours. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 506.9 kcal |
| Protein | 52.4 g |
| Fat | 19.2 g |
| Carbohydrates | 33 g |
| Fiber | 4.6 g |
| Sugar | 3.9 g |
Published on Aug 09, 2024 by Luminița
