Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup balsamic vinegar
- ⅓ cup maple syrup
- 2 tablespoons Worcestershire sauce
- 4 carrots, cut into chunks
- 1 pound baby potatoes, halved
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- 2 pounds russet potatoes, peeled and cut into chunks
- ½ cup unsalted butter
- ½ cup whole milk
Instructions
- Season the beef chuck roast with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned (about 4-5 minutes per side). Set aside.
- In the same skillet, sauté diced onion and minced garlic until translucent (about 3-4 minutes).
- Mix together beef broth, balsamic vinegar, maple syrup, and Worcestershire sauce in a bowl.
- Place the seared roast in a slow cooker; add sautéed onions and garlic, cooking liquid, carrots, thyme, and rosemary.
- Cook on low for 8 hours or high for 4 hours until tender.
- For mashed potatoes: Boil peeled potatoes until fork-tender (15-20 minutes), drain, add butter and milk, then mash until creamy.
- Shred the pot roast before serving with vegetables and mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup of pot roast with mashed potatoes
- Calories: 545
- Sugar: 6g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 105mg