Easy Slow-Cooker Pot Roast

Ingredients for Easy Slow-Cooker Pot Roast

• 1/2 tablespoons paprika

• 1 tablespoon chopped fresh rosemary

• 2 teaspoons garlic powder

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 900g boneless chuck roast, trimmed

• 1 tablespoon extra virgin olive oil

• 475ml whole baby carrots

• 1 medium onion, cut into large dice

• 3 stalks celery, chopped

• 8 red new potatoes, quartered

• 600ml low-sodium beef broth (I like Pacific Organic)

• 2 tablespoons balsamic vinegar

• 1 tablespoon minced garlic

• 2 bay leaves

To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.

To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.

In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.

Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.

In a small bowl, whisk together the beef broth, vinegar, and garlic.

Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.