Pot Roast with a Kick Crock Pot

Transform your weeknight dinner routine with this bold and flavorful "Pot Roast with a Kick Crock Pot" recipe! This tender beef chuck roast is slow-cooked to perfection in a savory broth infused with Worcestershire sauce, smoked paprika, and a dash of cayenne pepper, delivering a subtle yet irresistible heat. Nestled alongside hearty carrots and baby red potatoes, this one-pot comfort meal is both satisfying and easy to prepare. A quick sear on the roast locks in the flavor before everything simmers for hours, ensuring melt-in-your-mouth results. Perfect for cozy family dinners or meal prepping, this slow cooker pot roast is a delicious twist on a classic favorite. Don’t forget to garnish with fresh parsley for the perfect finishing touch!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 4 Garlic cloves, minced
• 4 medium Carrots, cut into 2-inch pieces
• 1.5 pounds Baby red potatoes, halved
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Hot sauce
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove the roast and set it aside.

Step 3

In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 4

Transfer the seared roast to the slow cooker. Add the sautéed onion and garlic on top.

Step 5

Arrange the carrots and halved baby red potatoes around the roast in the slow cooker.

Step 6

In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, hot sauce, smoked paprika, dried thyme, and cayenne pepper. Pour this mixture over the roast and vegetables in the slow cooker.

Step 7

Cover and cook on low heat for 8 hours, or until the beef is tender and easily shredded with a fork.

Step 8

Once done, taste the cooking liquid and adjust seasoning if needed with additional salt or hot sauce.

Step 9

Serve the pot roast with the cooked vegetables and spoon some of the rich cooking liquid over the top. Garnish with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(2848.0g)

Amount per serving	% Daily Value*
Calories	4326.6

Total Fat 303.0g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 4376.3mg	0%
Total Carbohydrate 146.2g	0%
Dietary Fiber 17.1g	0%
Total Sugars 23.5g
Protein 269.5g	0%

Vitamin D 0IU	0%
Calcium 344.0mg	0%
Iron 46.0mg	0%
Potassium 8135.3mg	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: 62.1%

Protein: 24.6%

Carbs: 13.3%