Are you ready to transform an ordinary Sunday into a culinary adventure that will have your family rushing to the dinner table? Our Sunday Slow Cooker Roast is not just a meal—it's a mouthwatering experience that promises tender, falling-apart beef, perfectly cooked vegetables, and a flavor explosion that will make you the household hero. With minimal prep time and maximum deliciousness, this recipe is about to become your new weekend go-to comfort food!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 4 carrots, chopped
- 3 potatoes, diced
- 1 onion, sliced
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare the beef chuck roast by patting it dry with paper towels and generously seasoning both sides with salt and pepper.
- Chop the carrots into 1-inch chunks, dice the potatoes into similar-sized pieces, and slice the onion into thin rings.
- Place the sliced onions at the bottom of the slow cooker to create a flavorful base for the roast.
- Carefully place the seasoned beef chuck roast on top of the onion layer in the slow cooker.
- Arrange the chopped carrots and diced potatoes around and on top of the roast to ensure even cooking.
- Pour the beef broth slowly over the meat and vegetables, ensuring it covers about two-thirds of the roast.
- Cover the slow cooker and set it to low heat for 6 hours, allowing the meat to become tender and the vegetables to cook thoroughly.
- After 6 hours, carefully remove the roast and vegetables from the slow cooker.
- Let the meat rest for 10-15 minutes before slicing against the grain to ensure maximum tenderness.
- Optional: If desired, thicken the remaining broth with a cornstarch slurry to create a rich gravy.
- Serve the roast and vegetables hot, with gravy on the side if prepared.
Tips
- Choose the Right Cut: Always select a well-marbled beef chuck roast for maximum tenderness and flavor.
- Pat Meat Dry: Before seasoning, ensure your roast is completely dry to help achieve a better sear and flavor development.
- Layer Strategically: Placing onions at the bottom creates a flavorful base and prevents the meat from sticking.
- Don't Overcrowd: Leave some space between meat and vegetables to allow proper heat circulation.
- Low and Slow is the Key: Cooking on low heat for 6 hours ensures the meat becomes incredibly tender and absorbs all the delicious flavors.
- Resting Matters: Always let the meat rest after cooking to redistribute juices and enhance overall tenderness.
- Gravy Tip: If you want a thicker sauce, use a cornstarch slurry in the last 30 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
