The Easiest and Most Succulent Pot Roast Recipe

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Are you looking for an easy, tasty meal that cooks itself? This slow cooker pot roast recipe is perfect for busy days. You can prep it in just 10 minutes, then let it cook for 6 hours while you do other things. The result is a tender, flavorful roast with vegetables that will make your mouth water.

This recipe uses simple ingredients like chuck roast, potatoes, carrots, and herbs. The meat gets seared first for extra flavor, then cooks low and slow with the veggies. In a few hours, you’ll have a complete meal ready to serve. Give this pot roast a try – it may become your new favorite easy dinner!

Exact Ingredients List

Here’s what you’ll need to make this tasty pot roast:

• Olive oil (as needed)
• 2 1/2 to 3 pounds whole chuck roast
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 onions, thickly sliced
• 4 large carrots, sliced

You’ll also want to grab:

• 3 garlic cloves, smashed
• 1 tablespoon tomato paste
• 2 cups beef broth
• 6-8 baby red potatoes, quartered or cut into eighths
• 2 sprigs rosemary
• Parsley for garnish (optional)

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook. The slow cooker will do most of the work for 6 hours.

Remember to have your measuring spoons and cups ready. You’ll use them for the flour, spices, and broth. A sharp knife will help you slice the veggies quickly and safely.

Instructions

First, coat the bottom of your slow cooker with olive oil and set it to sear. Mix the flour, salt, pepper, garlic powder, and onion powder in a bowl. Dredge the chuck roast in this mix, then sear it on all sides. Set the roast aside.

Add more oil if needed. Sauté the onions and carrots until soft. Toss in smashed garlic and cook for 1-2 minutes. Stir in tomato paste and cook for 3-5 minutes. Pour in beef broth to deglaze the pot.

Now add the potatoes, rosemary, and roast to your slow cooker. Set it to low and let it cook for 6 hours. Your house will smell amazing!

When it’s done, the meat will be super tender. You can pull it apart with a fork. Serve it hot with the veggies and some of that tasty broth. Add some parsley on top if you want to get fancy.

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook before the 6-hour slow cook. Perfect for a cozy family dinner!

Possible Substitutes List

You can swap some ingredients in this pot roast recipe to suit your tastes or what you have on hand. Here are some easy switches:

• Meat: Try beef brisket or pork shoulder instead of chuck roast
• Veggies: Swap carrots for parsnips or sweet potatoes
• Potatoes: Use Yukon gold or russet potatoes in place of red potatoes
• Herbs: Thyme or oregano can replace rosemary
• Broth: Chicken or vegetable broth work if you’re out of beef broth

For the seasoning mix, you can use:

• Italian seasoning instead of separate herbs
• Onion soup mix in place of onion and garlic powders

No tomato paste? Use ketchup or tomato sauce. Out of flour? Cornstarch can thicken your gravy at the end.

Remember, these swaps may change the flavor a bit, but your pot roast will still be yummy!

How To Make It Diabetes-Friendly

To make this pot roast recipe more diabetes-friendly, you can make a few simple changes. First, use lean beef instead of a fatty cut. This will lower the saturated fat content.

Skip the flour coating to reduce carbs. Instead, season the meat directly with spices. Try using herbs like rosemary, thyme, and oregano for extra flavor without added calories.

Replace the potatoes with lower-carb veggies. Good options include:

• Cauliflower florets
• Turnips
• Radishes
• Brussels sprouts

Use less oil when cooking. A non-stick pan or cooking spray can help reduce added fats. You can also trim visible fat from the meat before cooking.

For the liquid, use low-sodium beef broth. This helps control salt intake. You might also mix in some red wine vinegar for extra tang without sugar.

When serving, fill half your plate with non-starchy veggies. Keep meat portions to about 3-4 ounces. This helps balance your meal and control carb intake.

Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice on portion sizes and ingredients.

Tips, Tricks & Storing

Get the most out of your pot roast with these handy tips:

For extra flavor, try adding a splash of red wine or Worcestershire sauce to the broth. You can also toss in some mushrooms or celery for variety.

Make sure to sear the meat well – this locks in the juices and gives a rich flavor. Don’t rush this step!

Cut your veggies into large chunks so they don’t turn mushy during cooking. Aim for about 2-inch pieces.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 4 days. The flavors get even better overnight.

To reheat, put the pot roast in a covered dish in the oven at 325°F until hot. Or zap it in the microwave for a quick meal.

You can freeze leftover pot roast for up to 3 months. Just wrap it well to prevent freezer burn.

For a time-saving trick, prep your veggies the night before. Store them in the fridge until you’re ready to cook.