Slow Cooker Sunday Roast
A delicious dinner packed with vegetables and seasonings this Slow Cooker Sunday Roast is a tasty and amazing dish that will feed the whole family.
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Main Course, Slow Cooker
Cuisine: American, British
Servings: 6
Calories: 577kcal
- 3 lb boneless chuck roast
- 1 Tbs olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 lbs small potatoes or large potatoes diced Russets, Reds, Yukon Gold, ex.
- 1 yellow onion cut into large pieces
- 6 large carrots peeled and cut into 2-inch pieces
- 4 celery stalks cut into 2-inch pieces
- 3 cloves garlic
- 4 sprigs thyme or 1 teaspoon dried thyme
- 2 sprigs rosemary or ½ teaspoon dried rosemary
- 2 Tbs tomato paste
- 2 Tbs Worcestershire sauce
- 2 cups beef broth
- 2 Tbs cornstarch
Heat olive oil in a large skillet. Sprinkle both sides of roast with salt and pepper and place in hot skillet. Sear both sides of the roast.
Place potatoes, onion and carrots in the crockpot. Place the meat on top of the potatoes, then add the celery, garlic, rosemary and thyme.
In a small bowl whisk the tomato paste, Worcestershire sauce, broth and cornstarch. Pour over the roast.
Place the lid on and turn on low for 8 hours.
When roast is cooked, shred or cut the meat and serve with the vegetables and gravy.
Calories: 577kcal | Carbohydrates: 33g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 1019mg | Potassium: 1608mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10345IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 7mg