Slow Cooker Pot Roast with Potatoes (A One Pot Hassle Free Meal)

If you have about 45 minutes to spend in the kitchen, Slow Cooker Pot Roast with Potatoes (An One Pot Hassle Free Meal) might be a great gluten free and dairy free recipe to try. One portion of this dish contains about 61g of protein, 33g of fat, and a total of 726 calories. This recipe serves 4. For $3.63 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe from Cooking Classy requires russet potatoes, onion powder, salt and pepper, and italian seasoning. It works well as a pretty expensive main course. 172 people have made this recipe and would make it again. Overall, this recipe earns an amazing spoonacular score of 97%. Similar recipes include Slow Cooker Balsamic Dijon Pot Roast (Freezer Meal Kit), Sunday Slow Cooker: Pot Roast and Potatoes, and Slow Cooker Pot Roast and Make Ahead Mashed Potatoes.

Servings: 4

 

Ingredients:

12 oz. baby carrots

1 1/4 cups beef broth

2 1/2 lbs chuck roast

1 tsp garlic powder

1 3/4 tsp dried Italian seasoning

2 tsp onion powder

4 medium Russet potatoes, scrubbed and rinsed then diced into chunks about 3/4" - 1"

Salt and freshly ground black pepper, to taste

1 Tbsp + 1 tsp Worcestershire sauce

Equipment:

slow cooker

cutting board

ladle

Cooking instruction summary:

Place chuck roast in a slow cooker. Pour beef broth over roast, and drizzle with Worcestershire sauce. Sprinkle with Italian seasoning, onion powder, garlic powder then season with salt and pepper. Cover and cook on LOW heat 7 hours. Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out). Add diced potatoes and baby carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 - 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.Recipe Source: Cooking Classy

 

Step by step:


1. Place chuck roast in a slow cooker.

2. Pour beef broth over roast, and drizzle with Worcestershire sauce. Sprinkle with Italian seasoning, onion powder, garlic powder then season with salt and pepper. Cover and cook on LOW heat 7 hours.

3. Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out).

4. Add diced potatoes and baby carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 - 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.Recipe Source: Cooking Classy


Nutrition Information:

Quickview
725k Calories
60g Protein
33g Total Fat
48g Carbs
50% Health Score
Limit These
Calories
725k
36%

Fat
33g
51%

  Saturated Fat
14g
90%

Carbohydrates
48g
16%

  Sugar
5g
7%

Cholesterol
195mg
65%

Sodium
822mg
36%

Get Enough Of These
Protein
60g
121%

Vitamin A
11783IU
236%

Zinc
22mg
148%

Vitamin B12
7µg
130%

Vitamin B6
1mg
97%

Selenium
60µg
87%

Vitamin B3
15mg
78%

Phosphorus
697mg
70%

Potassium
2136mg
61%

Iron
9mg
51%

Vitamin B2
0.54mg
32%

Magnesium
117mg
29%

Manganese
0.56mg
28%

Vitamin B5
2mg
28%

Vitamin B1
0.4mg
27%

Copper
0.5mg
25%

Fiber
5g
23%

Vitamin K
21µg
20%

Vitamin C
15mg
18%

Folate
66µg
17%

Calcium
130mg
13%

Vitamin E
0.72mg
5%

Vitamin D
0.28µg
2%

covered percent of daily need
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