Slow Cooker Pot Roast and Carrots
This Slow Cooker Pot Roast and Carrots is packed with tender beef, soft carrots, and a rich savory sauce with a little sweetness from the carrot juice.
Servings: 5
Calories: 370kcal
Equipment
Ingredients
- 1 ½ lbs chuck roast
- 1 large onion sliced
- 2 tbsp olive oil
- 1 ¾ cups carrot juice
- 1 tbsp garlic powder
- 5 carrots chopped
- 2 tbsp chopped flat-leaf parsley for garnish
- Salt and pepper to taste
Instructions
- Season the beef with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the beef pieces on all sides until they develop a deep golden-brown crust. This step enhances flavor by caramelizing the surface of the beef.
- Remove the beef from the skillet and set it aside. In the same skillet, add the diced onions. Sauté them for 2-3 minutes until softened and fragrant. Transfer the seared beef and sautéed onions to the crockpot. Add the sliced carrots and garlic powder.
- Pour in the carrot juice, ensuring it surrounds the beef evenly. Cover the crockpot and cook on low heat for 7-8 hours or high heat for 4-5 hours.
- The beef should be fork-tender, and the carrots soft. Taste the sauce and adjust seasoning with additional salt and pepper, if necessary. Sprinkle the chopped parsley over the pot roast.
Nutrition
Calories: 370kcal | Carbohydrates: 17g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 209mg | Potassium: 951mg | Fiber: 3g | Sugar: 7g | Vitamin A: 26005IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 4mg