Description
A hearty and comforting pot roast slow-cooked to tender perfection, served with caramelized Brussels sprouts and roasted root vegetables for a flavorful, wholesome meal.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast
- 1 lb Brussels sprouts, halved
- 2 large sweet potatoes, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 3 large carrots, peeled and 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, beef broth, tomato paste, thyme, and rosemary to the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- About 1 hour before serving, toss Brussels sprouts, sweet potatoes, butternut squash, and carrots with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 40-45 minutes, stirring halfway, until caramelized and tender.
- Remove the roast from the slow cooker, let it rest for 10 minutes, then slice or shred. Serve with the roasted vegetables and drizzle with cooking juices from the slow cooker.
Notes
You can customize the seasonings to taste.