Shoney's Slow Cooked Pot Roast
Bring the comforting flavors of home to your table with Shoney's Slow Cooked Pot Roast, a tender and flavorful dish that’s perfect for family dinners or meal prepping. This recipe showcases a well-seasoned chuck roast, slow-cooked to perfection with hearty vegetables like carrots, Yukon gold potatoes, and sweet onions, all enhanced by the savory richness of beef broth, Worcestershire sauce, and fragrant herbs like thyme. The magic happens in the slow cooker, allowing the meat to develop melt-in-your-mouth tenderness while soaking up the aromatic juices over eight hours of cooking. Simple yet satisfying, this classic pot roast pairs beautifully with crusty bread or a side of green beans for a wholesome, comforting meal. Whether you're craving a nostalgic dinner or a no-fuss cooking experience, this slow-cooked pot roast will deliver bold flavors and endless cozy vibes!
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Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 large, sliced Yellow onion
- 4 medium, peeled and sliced into chunks Carrots
- 4 medium, quartered Yukon gold potatoes
- 4 sprigs Fresh thyme
- 2 Bay leaves
Directions
Step 1
Season the chuck roast generously with salt, black pepper, garlic powder, and onion powder on all sides.
Step 2
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. This step helps lock in flavor.
Step 3
Transfer the seared roast to a slow cooker.
Step 4
Deglaze the skillet by adding 1/2 cup of the beef broth to the pan. Scrape up any browned bits stuck to the bottom, then pour this liquid over the roast in the slow cooker.
Step 5
Add the remaining beef broth and Worcestershire sauce to the slow cooker.
Step 6
Layer the sliced onions, carrots, and potatoes around and on top of the roast in the slow cooker.
Step 7
Tuck in the thyme sprigs and bay leaves for added flavor.
Step 8
Cover the slow cooker with its lid and set it to LOW. Cook for 8 hours, or until the roast is tender and easily shreds with a fork.
Step 9
Once done, remove the thyme sprigs and bay leaves from the pot. Shred the roast into large chunks with a fork and mix gently with the vegetables and juices.
Step 10
Serve hot and enjoy!
Nutrition Facts
| Serving size | (3139.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4166.8 |
| Total Fat 213.0g | 0% |
| Saturated Fat 82.0g | 0% |
| Polyunsaturated Fat 13.6g | |
| Cholesterol 1251.9mg | 0% |
| Sodium 12341.4mg | 0% |
| Total Carbohydrate 196.6g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 27.7g | |
| Protein 380.8g | 0% |
| Vitamin D 54.4IU | 0% |
| Calcium 515.7mg | 0% |
| Iron 55.0mg | 0% |
| Potassium 9225.8mg | 0% |
Source of Calories