Dilled Pot Roast Crock Pot

Transform your dinner routine with this tender, flavor-packed Dilled Pot Roast Crock Pot recipe! This slow-cooked masterpiece combines a succulent, seared chuck roast with hearty vegetables like carrots, yellow potatoes, and onions, all simmered in a rich, savory broth infused with fresh dill, apple cider vinegar, garlic, and Worcestershire sauce. Crafted with minimal prep and cooked to perfection over hours, this dish delivers melt-in-your-mouth beef and perfectly tender veggies, making it an effortless crowd-pleaser. Whether served as a comforting family meal or an impressive dinner centerpiece, this dill-enhanced pot roast is sure to become a crock pot favorite. Perfect for busy weeknights or leisurely weekend cooking, this recipe is the ultimate in convenience and homestyle flavor.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 lbs Chuck roast
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Olive oil
• 4 medium Carrots, peeled and cut into chunks
• 6 small Yellow potatoes, quartered
• 1 large Yellow onion, diced
• 2 cups Beef broth
• 2 tbsp Apple cider vinegar
• 2 tbsp Fresh dill, chopped
• 3 Garlic cloves, minced
• 1 Bay leaf
• 1 tbsp Worcestershire sauce

Directions

Step 1

Season the chuck roast evenly on all sides with the salt and black pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes on each side until deeply browned. Set aside.

Step 3

In the crock pot, layer the carrots, yellow potatoes, and diced onion at the bottom to create a base for the roast.

Step 4

Place the seared chuck roast on top of the vegetables in the crock pot.

Step 5

In a medium bowl, mix the beef broth, apple cider vinegar, fresh dill, minced garlic, bay leaf, and Worcestershire sauce. Stir well to combine.

Step 6

Pour the mixture over the roast and vegetables in the crock pot, ensuring the meat is mostly submerged.

Step 7

Cover the crock pot with the lid and set it to cook on low for 8 hours, or high for 5 hours, until the meat is fork-tender and easily shreddable.

Step 8

Once cooked, remove the bay leaf and discard. Taste the broth and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the pot roast sliced or shredded, alongside the tender vegetables and drizzled with the rich, dill-infused broth.

Nutrition Facts

Serving size	(3252.5g)

Amount per serving	% Daily Value*
Calories	4088.2

Total Fat 198.9g	0%
Saturated Fat 79.8g	0%
Polyunsaturated Fat 12.0g
Cholesterol 1251.9mg	0%
Sodium 9795.2mg	0%
Total Carbohydrate 206.3g	0%
Dietary Fiber 23.5g	0%
Total Sugars 27.6g
Protein 382.0g	0%

Vitamin D 54.4IU	0%
Calcium 497.7mg	0%
Iron 54.6mg	0%
Potassium 9532.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 36.9%

Carbs: 19.9%