Old-Fashioned Pot Roast
A classic dinner of melt-in-your-mouth beef and tender vegetables, this Old-Fashioned Pot Roast with Potatoes and Carrots is a dish you and your family will love for years to come!
Servings: 10 servings
Equipment
Ingredients
- 3 lb chuck roast
- salt and pepper to taste
- 1 tablespoon vegetable or olive oil
- 2 lb Yukon gold potatoes scrubbed and cut into quarters
- 1 lb baby carrots
- 1 tablespoon brown gravy mix
- 1 tablespoon dry Ranch salad dressing and seasoning mix
- 3 - 4 cloves garlic minced
- 1 ¼ cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
Instructions
- Season the chuck roast on all sides with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the seasoned roast and cook for 5 minutes or until browned. Carefully flip the roast over and continue to cook for an additional 5 minutes or until browned. Remove the skillet from heat but do not clean.
- Transfer the roast to the crock of a slow cooker. Place the potatoes and carrots around the roast.
- In the same large skillet, add the gravy mix, Ranch, garlic, broth, and Worcestershire sauce. Over medium heat, scrape up the browned bits from the bottom of the skillet and stir to combine the ingredients, about 4-5 minutes. Pour the gravy mixture over the top of the roast, potatoes, and carrots.
- Cover and cook on LOW for 8-10 hours or until the beef shreds easily with a fork and the potatoes and carrots are fork-tender.
- Remove the roast and vegetables from the slow cooker. Break the beef into pieces or shred, if desired.
- Serve the roast with potatoes, carrots, and drippings from the slow cooker.
Notes
- You can use baby potatoes in place of the chunks of potatoes.
- If you prefer, you can use a 16 oz. bag of carrots, cut into chunks.
- Browning the outside of the roast helps with the flavor. If you are pressed for time, you can skip browning the roast first.
Nutrition
Calories: 352kcal | Carbohydrates: 21g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 341mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6276IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 4mg
