Slow Cooker Pot Roast Without Onion Soup Mix
Savor the comforts of home with this Slow Cooker Pot Roast Without Onion Soup Mix, a wholesome twist on a classic dish that highlights fresh, simple ingredients. This recipe features a tender, fall-apart beef chuck roast slowly cooked to perfection alongside hearty carrots, celery, and russet potatoes. Instead of relying on pre-packaged onion soup mix, a flavorful blend of beef broth, tomato paste, Worcestershire sauce, and fresh garlic creates a rich, savory sauce that pairs beautifully with the natural sweetness of the vegetables. Enhanced with aromatic thyme and rosemary sprigs, this all-in-one dinner is both easy to prepare and irresistibly satisfying. Perfect for busy days, this comforting slow cooker pot roast needs just 20 minutes of prep and delivers a hearty, flavorful meal for the whole family.
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Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 whole Carrots, peeled and cut into chunks
- 3 whole Celery stalks, cut into chunks
- 4 whole Russet potatoes, peeled and cut into quarters
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 5 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 3 cloves Minced garlic
Directions
Step 1
Season both sides of the beef chuck roast with salt, black pepper, and garlic powder.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side, until it is browned all over. This step helps lock in the flavor.
Step 3
Place the seared roast in the bottom of a slow cooker.
Step 4
Layer the carrots, celery, and potatoes around the roast in the slow cooker.
Step 5
In a small bowl, mix the beef broth, tomato paste, Worcestershire sauce, and minced garlic. Pour this mixture over the roast and vegetables.
Step 6
Add fresh thyme and rosemary sprigs on top of the roast and vegetables.
Step 7
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and easily pulls apart with a fork.
Step 8
Once cooked, remove the thyme and rosemary sprigs. Shred the beef into large chunks using two forks.
Step 9
Serve the pot roast with the vegetables and the flavorful broth. Enjoy!
Nutrition Facts
| Serving size | (3242.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4488.3 |
| Total Fat 302.9g | 0% |
| Saturated Fat 113.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 8093.9mg | 0% |
| Total Carbohydrate 181.3g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 27.9g | |
| Protein 272.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 487.5mg | 0% |
| Iron 44.9mg | 0% |
| Potassium 8867.9mg | 0% |
Source of Calories