Easy Slow Cooker Pot Roast
Beef pot roast made in the slow cooker with carrots, potatoes, broth, and seasoning. Easy to make and so delicious.
Servings: 12
Ingredients
- 3 pounds beef rump roast chuck or round will be fine
- 2 teaspoons taco seasoning cajun or smoked paprika can be substituted
- kosher salt and pepper to taste
- 2 tablespoons olive oil or avocado oil
- 3 medium carrots cut into 2" slices
- 1 pound baby potatoes halved
- 4 garlic cloves chopped
- 2 cups beef broth or vegetable broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 6-7 fresh thyme spears bouquet + extra to garnish
Instructions
- Season the 3 pounds beef rump roast with taco 2 teaspoons taco seasoning, kosher salt and pepperon all sides.
- Heat the 2 tablespoons olive oil in a large pan over medium-high heat. Add the beef and sear until golden brown on all sides. Transfer to the slow cooker. Add in the remaining ingredients. (3 medium carrots, 1 pound baby potatoes, 4 garlic cloves, 2 cups beef broth, 2 tablespoons Worcestershire sauce, 1/4 cup ketchup, and 6-7 fresh thyme spears bouquet ).
- Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
- Once the time is up, remove and discard the thyme bouquet and garnish it with fresh thyme.
Notes
- use chuck roast instead of rump roast if you like.
- any other choice of oil works.
- you can alter the veggies and use any other veggies of your choice.
- any broth you have handy works
- store leftovers in a sealed container in the fridge for up to 5 days
Nutrition
Calories: 227kcal | Carbohydrates: 10g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2578IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 3mg