Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks (optional)
- 1 cup beef stock
- 1/2 cup apple juice
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh rosemary, parsley, or thyme for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
- Place the browned roast in the bottom of a 6 or 7-quart slow cooker.
- Add chopped onion, carrots, potatoes (if using), beef stock, apple juice, tomato paste, minced garlic, parsley, salt, and pepper on top of the roast. Stir gently to combine.
- Cover and cook on low for 7 to 8 hours until the meat is fork-tender.
- Remove the roast and shred it using two forks. Return shredded meat to the slow cooker and stir to combine with the juices.
- Taste and adjust seasoning with additional salt or pepper if desired.
- Serve the pot roast over creamy mashed potatoes and garnish with fresh rosemary, parsley, or thyme. Ladle some of the cooking juices or brown gravy on top.
Notes
Searing the roast before slow cooking enhances flavor and texture. You can cook potatoes with the roast or prepare mashed potatoes separately to serve underneath. Garnish with fresh herbs for added aroma and presentation.
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg