Lone Star Pot Roast Dutch Oven or Crock Pot

Transform your dinner table into a Texas-inspired feast with this Lone Star Pot Roast, perfect for either a Dutch oven or Crock Pot. Featuring a tender, slow-cooked chuck roast infused with bold flavors from smoked paprika, garlic, and Worcestershire sauce, this hearty recipe is paired with rustic vegetables like carrots, potatoes, and onions for a complete one-pot meal. Whether you savor the deep caramelization achieved by searing the roast or opt for the convenience of a slow cooker, the result is the same: fall-apart beef bathed in savory, herb-infused broth. Ideal for cozy family dinners or meal prepping, this recipe delivers all the comfort of classic pot roast with a Texas twist.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 1 tablespoon Kosher salt
• 1 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 Yellow onion
• 4 Carrots
• 4 Russet potatoes
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Vegetable oil
• 2 sprigs Fresh rosemary
• 3 sprigs Fresh thyme

Directions

Step 1

Preheat your Dutch oven over medium-high heat or prepare your Crock Pot for slow cooking.

Step 2

Season the chuck roast generously with kosher salt, black pepper, smoked paprika, and garlic powder on all sides.

Step 3

In a Dutch oven, heat the vegetable oil over medium-high heat. Sear the chuck roast for 3-4 minutes per side until golden brown to lock in the flavor. (Skip this step if using a Crock Pot for quicker preparation; just place the roast directly into the Crock Pot after seasoning).

Step 4

Once the roast is seared (if using a Dutch oven), remove it and set it aside on a plate.

Step 5

Peel the onion and chop it into large wedges. Peel the carrots and cut them into 2-inch pieces. Quarter the russet potatoes, leaving the skin on if preferred.

Step 6

In the same Dutch oven, sauté the onion wedges for 2-3 minutes until slightly softened and aromatic.

Step 7

Stir in the tomato paste, cooking it for another minute to bring out its depth of flavor.

Step 8

Deglaze the pot by pouring in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.

Step 9

If using a Dutch oven, return the roast into the pot. Add the carrots, potatoes, fresh rosemary, and thyme on top of the roast. If using a Crock Pot, layer the vegetables at the bottom, place the roast on top, and pour the deglazed broth mixture over everything.

Step 10

Cover the Dutch oven with a lid and transfer it to a preheated 325°F oven or set your Crock Pot to low heat.

Step 11

Cook for 4 hours or until the meat is fork-tender and the vegetables are cooked through.

Step 12

Remove the sprigs of rosemary and thyme. Let the beef rest for 5 minutes before slicing or shredding.

Step 13

Serve the pot roast warm with its vegetables and juices ladled over the top for a hearty, Texas-inspired meal.

Nutrition Facts

Serving size	(3072.9g)

Amount per serving	% Daily Value*
Calories	4245.6

Total Fat 211.0g	0%
Saturated Fat 81.4g	0%
Polyunsaturated Fat 27.8g
Cholesterol 1251.9mg	0%
Sodium 9489.0mg	0%
Total Carbohydrate 214.6g	0%
Dietary Fiber 26.4g	0%
Total Sugars 35.5g
Protein 386.1g	0%

Vitamin D 54.4IU	0%
Calcium 519.8mg	0%
Iron 58.4mg	0%
Potassium 10224.8mg	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: 44.1%

Protein: 35.9%

Carbs: 20.0%