Texas Crock Pot Roast

Experience the rich, smoky flavors of Texas with this irresistible Texas Crock Pot Roast, a slow-cooked masterpiece that's as comforting as it is hearty. Featuring tender, fall-apart beef chuck roast, perfectly seasoned with a blend of smoked paprika, chili powder, and garlic, this dish is infused with bold Southwestern vibes. A medley of carrots, potatoes, and onions soak up the savory goodness of a tomato-infused beef broth, creating a robust and flavorful one-pot meal. The dish begins with a quick sear for a golden crust, then simmers for hours in your crock pot, filling your home with an irresistible aroma. Perfect for busy weeknights or Sunday dinners, this easy-to-make recipe is sure to become a family favorite. Serve with a ladle of the rich cooking liquid for a Southern classic that's hearty, wholesome, and truly unforgettable!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 1 large yellow onion
• 4 medium carrots
• 4 medium potatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced

Directions

Step 1

Season the beef chuck roast generously on all sides with 1 teaspoon of kosher salt and black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides (about 2-3 minutes per side) until a golden crust forms. Remove from skillet and set aside.

Step 3

Dice the yellow onion, peel and cut the carrots into 2-inch pieces, and cut the potatoes into quarters.

Step 4

In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the tomato paste and cook for another minute.

Step 5

Deglaze the skillet with 1/2 cup of the beef broth, scraping up any browned bits from the bottom. Remove from heat.

Step 6

In the bottom of a 6-quart crock pot, layer the carrots, potatoes, and onions.

Step 7

Place the seared roast on top of the vegetables.

Step 8

Pour the skillet mixture over the roast, then add remaining beef broth, Worcestershire sauce, smoked paprika, garlic powder, onion powder, chili powder, and remaining teaspoon of kosher salt.

Step 9

Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and easily pulls apart with a fork.

Step 10

Once cooked, transfer the roast to a cutting board and shred or slice as desired.

Step 11

Serve the roast with the vegetables and spoon the flavorful cooking liquid over the top.

Nutrition Facts

Serving size	3156.8 grams (3156.8g)

Amount per serving	% Daily Value*
Calories	4693

Total Fat 303.60g	389%
Saturated Fat 114.30g	572%
Polyunsaturated Fat 3.00g
Cholesterol 1021mg	340%
Sodium 4330mg	188%
Total Carbohydrate 230.00g	84%
Dietary Fiber 32.30g	115%
Total Sugars 34.30g
Protein 277.80g	556%

Vitamin D 0IU	0%
Calcium 477mg	37%
Iron 50mg	276%
Potassium 9906mg	211%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 23.3%

Carbs: 19.3%