Products Used In This Recipe
- Meat Recipes
SERVINGS x6 | COOKING TIME – 8hrs 15mins | CALORIES – 420 kcal per serving
Ingredients
- 3 lbs chuck roast
- 6 tbsp Steakhouse Seasoning Rub (used generously for the beef)
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 1 lb baby potatoes, halved
- 2 tbsp Roast Vegetable Seasoning (for carrots and onion)
- 2 tbsp Roast Potato Seasoning (for baby potatoes)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp tomato paste
Instructions
1. Season and Sear the Roast:
Generously rub the chuck roast with Steakhouse Seasoning Rub on all sides. In a large skillet, heat olive oil over medium-high heat. Sear the roast until browned on all sides, about 3-4 minutes per side. Transfer to a slow cooker.
2. Sauté the Aromatics:
In the same skillet, sauté chopped onion and minced garlic for 2 minutes until softened. Season with Roast Vegetable Seasoning and transfer to the slow cooker.
3. Add Vegetables and Liquid:
Arrange the carrots around the roast and season them with Roast Vegetable Seasoning. Add the halved baby potatoes to the slow cooker and sprinkle with Roast Potato Seasoning. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir gently to combine the flavors.
4. Slow Cook:
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and shreds easily with a fork.
5. Serve:
Serve the pot roast hot, accompanied by the tender carrots and potatoes. Ladle some savory broth over the top for extra flavor. Garnish with fresh parsley if desired.
Enjoy your Slow Cooker Steakhouse Pot Roast with Roasted Veggies, a hearty and flavorful meal packed with delicious seasonings!
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