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Easy Dump-and-Go Loaded Pot Roast

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A no-fuss, hearty pot roast recipe perfect for busy weeknights, featuring tender beef chuck roast, baby potatoes, carrots, and onions cooked slowly in a flavorful broth.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 1.5 pounds baby potatoes (red or Yukon gold)
  • 4–5 medium carrots, peeled and cut into chunks
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1–2 tablespoons olive oil (optional, for browning)

Instructions

  1. Optional Browning (10-15 minutes): Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). This step adds flavor but can be skipped if you’re tight on time.
  2. Prepare Vegetables (5-7 minutes): Peel and chop carrots into large chunks, slice the onion, and mince garlic. Rinse baby potatoes—no need to peel if using small ones.
  3. Layer Ingredients in Slow Cooker (5 minutes): Place the baby potatoes at the bottom, followed by carrots and onions. Lay the roast on top. Sprinkle minced garlic evenly over the roast.
  4. Add Seasonings and Liquids (2-3 minutes): In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Pour this mixture over the roast and vegetables, ensuring some liquid settles at the bottom for slow cooking.
  5. Cook (8-9 hours on Low or 4-5 hours on High): Cover the slow cooker with its lid. Set it to low for a tender, fall-apart roast, or high if you’re short on time. Avoid lifting the lid frequently—this can add cooking time.
  6. Check for Doneness (10 minutes): After cooking, test the roast by shredding a small piece with a fork. It should be tender and easily pull apart. If not, cook for another 30 minutes and check again.
  7. Serve: Using tongs, transfer the roast and vegetables to a serving platter. Spoon the flavorful cooking juices over the top for extra moisture and taste.

Notes

Browning the meat is optional but adds flavor. To thicken the sauce, remove meat and veggies and simmer the cooking liquid until reduced or whisk in a cornstarch slurry. For gluten-free, verify Worcestershire sauce and broth labels. You can swap baby potatoes for sweet potatoes or cauliflower for variations.

Nutrition

Keywords: pot roast, slow cooker, beef chuck roast, easy dinner, comfort food, loaded pot roast, weeknight meal, dump-and-go, family dinner

Find it online: https://tastytuck.com/easy-dump-and-go-loaded-pot-roast-recipe-perfect-for-busy-weeknights/