Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and lots of fresh vegetables and seasonings.
Ingredients
- chuck roast: 3 pound
- salt and ground black pepper: (to taste)
- reduced-sodium beef stock: 1 cup
- onions: 2 piece (chopped)
- potatoes: 2 pound (cubed)
- carrots: 3 piece (chopped)
- stalk celery: 1 piece (chopped)
- fresh parsley: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Season chuck roast with salt and pepper.
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Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
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Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
