Slow Cooker Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked beef chuck roast with carrots, celery, potatoes, and mushrooms in a rich broth thickened with cornstarch. Tender and deeply flavored, perfect for cool-weather dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-5 pound chuck roast
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 5 large carrots (chopped into 2-inch pieces)
- 1 pound baby potatoes (halved)
- 6 ounces crimini mushrooms (sliced)
- 8 cloves garlic (minced)
- 4 ounces pancetta
- 2 teaspoon salt (more or less, to taste)
- 2 teaspoon pepper
- 2 teaspoon fresh rosemary (minced)
- 2 teaspoon fresh thyme (stems removed)
- 2 tablespoon Worcestershire sauce
- 1.5 cups water
- 1 cup beef broth
- 2 bay leaf
- 2 tablespoon corn starch
- 2 tablespoon cold water
- Fresh chopped parsley (for serving)
At a glance
PER SERVING · TIME 515M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h 20m
- Sodium
- 1067mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 986mg
- Calcium
- 48mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1067MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.