The ultimate hearty dinner idea — tender roast beef, buttery potatoes, and veggie sides that make this plate a slow-cooked comfort classic!
📝 Ingredients:
For the Pot Roast:
3–4 lb chuck roast
1 tbsp olive oil
1 packet ranch seasoning (or 1 tsp each: garlic powder, onion powder, dried dill)
1 packet brown gravy mix or au jus
1 cup beef broth
1 tbsp Worcestershire sauce
Salt & pepper to taste
For the Veggies:
1 lb baby red potatoes, halved
1 lb whole carrots, peeled
2 cups broccoli florets
1 tbsp olive oil
Salt, pepper, garlic powder (to taste)
🍽️ How to Make It:
1️⃣ Sear the Roast (Optional):
Heat olive oil in a pan and sear the chuck roast on all sides for a golden crust. This step adds bold flavor depth and gives that home-cooked comfort food vibe.
2️⃣ Slow Cook the Roast:
Place the roast in a slow cooker. Sprinkle seasoning packets on top, pour in broth and Worcestershire sauce. Add carrots and potatoes around the meat. Cook on LOW for 8 hours or HIGH for 4–5 until the meat falls apart — this is your set-it-and-forget-it dinner dream!
3️⃣ Roast the Broccoli:
Toss broccoli with olive oil, salt, and garlic powder. Roast in the oven at 425°F for 15–20 minutes until crisp-tender and slightly charred. This gives you that crispy veggie upgrade and easy sidekick winner.
4️⃣ Shred & Serve:
Shred the beef right in the slow cooker and coat in the juices. Plate with tender carrots, seasoned red potatoes, and roasted broccoli for a complete comfort plate everyone will crave!
5️⃣ Optional Gravy Drizzle:
Spoon extra juice from the pot roast over the potatoes and meat for that saucy finish and flavor-loaded dinner win.
Prep Time: 20 minutes | Cook Time: 8 hours (slow cooker) | Total Time: 8 hrs 20 min | Servings: 4–6
Calories: ~720 per serving | Protein: ~46g per serving