Slow Cooker Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef chuck roast slow-cooked with carrots, potatoes, and onions in a savory broth. This is a classic comfort meal that cooks hands-off and can be finished with homemade gravy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil or avocado oil
- 2 ½- to 3-lb beef chuck roast
- 1 large yellow onion, cut into ½-inch thick slices
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 6-7 garlic cloves, minced
- 24 ounces baby yellow potatoes (cut any larger ones in half)
- 1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots)
- 2 cups low-sodium beef broth (may use chicken broth)
- Optional for gravy: 2 tablespoons cornstarch and 3 tablespoons water
At a glance
PER SERVING · TIME 375M
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
- Sodium
- 724mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1350mg
- Calcium
- 55mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 724MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.