ππ₯ Slow Cooker Pot Roast with Mac & Cheese ππ₯
Tender shredded beef pot roast served with buttery baby potatoes, sweet carrots, steamed broccoli, and creamy baked mac and cheese for a cozy homestyle comfort dinner.
π΄ Ingredients:
* 3 lb chuck roast
* 1 lb baby potatoes
* 3 cups baby carrots
* 1 onion, sliced
* 4 cloves garlic, minced
* 2 cups beef broth
* 2 tbsp Worcestershire sauce
* 2 tbsp tomato paste
* 1 packet onion soup mix or brown gravy mix
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika
* 1 tsp black pepper
* 1/2 tsp salt
* 2 tbsp olive oil
* 2 tbsp butter
* 1 tbsp cornstarch mixed with 2 tbsp water
* 2 cups broccoli florets
* 2 cups prepared mac and cheese
* 1 tbsp chopped parsley
π©π½βπ³ Instructions:
1. Pat the chuck roast dry, then season with garlic powder, onion powder, paprika, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3β4 minutes per side until deeply browned.
3. Place sliced onion, garlic, baby potatoes, and carrots into a slow cooker.
4. Set the seared roast on top of the vegetables.
5. In a bowl, mix beef broth, Worcestershire sauce, tomato paste, and onion soup mix or gravy mix.
6. Pour the mixture over the roast, then add butter on top.
7. Cover and cook on low for 8 hours or high for 4β5 hours until the beef is tender and easy to shred.
8. Remove the roast and vegetables. Stir the cornstarch slurry into the cooking liquid and simmer until the gravy thickens.
9. Steam or boil the broccoli for 3β4 minutes until bright green and tender.
10. Serve the pot roast with potatoes, carrots, broccoli, creamy mac and cheese, and extra gravy over the top.
β±οΈ Prep Time: 15 minutes
π³ Cook Time: 8 hours
β Total Time: 8 hours 15 minutes
π Notes: For extra flavor, sear the roast well before slow cooking. Add more beef broth if you like extra gravy for the potatoes and mac and cheese.
