Pot Roast in Rice Cooker

Transform weeknight dinners with this ingenious Pot Roast in a Rice Cooker recipe, where comfort food meets convenience. Featuring a tender, aromatic beef chuck roast seasoned with garlic and herbs, this dish is slow-cooked to perfection alongside hearty vegetables like carrots and potatoes—all in the most unexpected kitchen appliance. A sear in olive oil locks in deep, savory flavors, while beef broth and a touch of Worcestershire sauce infuse every bite with rich, homey goodness. Using a rice cooker not only simplifies the cooking process but guarantees moist, fall-apart meat every time. Ideal for busy families or cozy gatherings, this one-pot wonder is as effortless to prepare as it is satisfying to serve.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 large Onion
• 4 medium Carrots
• 3 medium Russet potatoes
• 2 cups Beef broth
• 2 tablespoons Worcestershire sauce
• 2 sprigs Fresh thyme
• 1 sprig Fresh rosemary

Directions

Step 1

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

Step 2

Set your rice cooker to the sauté function (if available) or use a stovetop pan for this step. Heat the olive oil and sear the beef on all sides until browned, about 2-3 minutes per side. This step locks in flavor.

Step 3

Roughly chop the onion into large chunks. Peel and cut the carrots into 2-inch lengths. Peel and cut the potatoes into quarters.

Step 4

If your rice cooker allows, place the beef directly into the pot. Add the chopped onion, carrots, and potatoes around the roast.

Step 5

Pour in the beef broth and Worcestershire sauce, ensuring that the roast and vegetables are mostly submerged in the liquid.

Step 6

Place the thyme and rosemary sprigs on top of the roast for extra flavor.

Step 7

Cover the rice cooker and set it to the 'slow cook' or 'white rice' setting (depending on your model). Allow to cook for 4 hours, checking periodically to ensure there is enough liquid. Add a small amount of water or broth if needed.

Step 8

Once done, remove the thyme and rosemary sprigs, and gently take the roast out of the rice cooker. Let it rest for 5-10 minutes before slicing.

Step 9

Serve the pot roast with the cooked vegetables and drizzle with some of the broth for extra moisture and flavor.

Nutrition Facts

Serving size	(2444.6g)

Amount per serving	% Daily Value*
Calories	3297.4

Total Fat 211.6g	0%
Saturated Fat 77.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 680.4mg	0%
Sodium 5370.7mg	0%
Total Carbohydrate 170.3g	0%
Dietary Fiber 20.4g	0%
Total Sugars 31.3g
Protein 189.8g	0%

Vitamin D 0IU	0%
Calcium 387.9mg	0%
Iron 34.6mg	0%
Potassium 7113.2mg	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: 56.9%

Protein: 22.7%

Carbs: 20.4%