Easy Slow-Cooker Pot Roast
A tender, flavorful pot roast slow-cooked with fresh vegetables and aromatic herbs. This classic comfort dish combines chuck roast with carrots, potatoes, and celery in a savory beef broth enhanced with balsamic vinegar and garlic.
Ingredients
- •½ tablespoon paprika
- •1 tablespoon chopped fresh rosemary
- •2 teaspoons garlic powder
- •1 teaspoon kosher salt
- •1 teaspoon black pepper
- •2 pounds boneless chuck roast, trimmed
- •1 tablespoon extra virgin olive oil
- •2 cups whole baby carrots
- •1 medium onion
- •3 stalks celery
- •8 whole red new potatoes
- •2½ cups low-sodium beef broth
- •2 tablespoons balsamic vinegar
- •1 tablespoon minced garlic
- •2 whole bay leaves
Cooking Instructions
- 1.
To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
3 min
- 2.
To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
5 min
- 3.
In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
10 min
- 4.
Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
5 min
- 5.
In a small bowl, whisk together the beef broth, vinegar, and garlic.
2 min
- 6.
Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.
480 min
