Description
A hearty and comforting pot roast slow-cooked to tender perfection, served with caramelized Brussels sprouts, sweet potatoes, butternut squash, and carrots for a flavorful, wholesome meal.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast
- 1 lb Brussels sprouts, halved
- 2 large sweet potatoes, cubed
- 1 small butternut squash, peeled and cubed
- 3 large carrots, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the roast until browned on all sides, about 3-4 minutes per side.
- Transfer the seared roast to a slow cooker. Add chopped onion, minced garlic, tomato paste, dried thyme, rosemary, and beef broth to the slow cooker.
- Cover and cook on low for 6-7 hours, until the beef is fork-tender.
- About 1 hour before the roast is done, toss Brussels sprouts, sweet potatoes, butternut squash, and carrots with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated 400°F oven for 40-45 minutes, stirring halfway, until caramelized and tender.
- Remove the roast from the slow cooker and let it rest for 10 minutes before slicing. Serve with the roasted vegetables and spoon some of the cooking juices over the top.
Notes
You can customize the seasonings to taste.