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Garlic Herb Slow Cooker Pot Roast
Print Recipe
Garlic & herbs are rubbed on a beef chuck, then seared in bacon fat, placed in a crock pot & covered in red wine sauce for a tasty Slow Cooker Pot Roast!
Course
Main Course
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
20
minutes
mins
Servings
6
people
Calories
760
Author
Whitney Bond
Ingredients
2
cups
onion
large dice
2
cups
sweet potatoes
large dice
2
cups
baby carrots
2
cups
beets
peeled & diced
3
tbsp
balsamic vinegar
2
tbsp
olive oil
4
sprigs fresh rosemary
chopped
4
sprigs fresh thyme
chopped
2
tbsp
steak seasoning
6
cloves
garlic
crushed
3
lb
beef chuck roast
½
lb
thick-cut bacon
chopped
1
cup
red wine
3
cups
beef broth
Instructions
Add the onion, sweet potatoes, carrots and beets to a large slow cooker.
Whisk the balsamic vinegar & olive oil together in a small bowl.
Mix in the chopped rosemary, thyme, steak seasoning & crushed garlic.
Brush this mixture over the beef chuck.
On the stovetop, heat a large heavy pot, or cast iron skillet, over medium heat.
Add the bacon and cook until crisp.
Use a slotted spoon to remove the bacon and place on a paper towel-lined plate.
Heat the remaining bacon grease in the pot over high heat.
Add the beef chuck, and sear for about one minute on each side.
Remove the beef chuck from the pot and place in the slow cooker.
Add the red wine to deglaze the pot, while scraping the bottom for any bacon garlic herb bits left behind.
Pour the reduced red wine into the slow cooker with the beef broth.
Cover and cook on low 8-10 hours.
Serve topped with the cooked bacon.
Nutrition
Serving:
6
g
|
Calories:
760
kcal
|
Carbohydrates:
26
g
|
Protein:
52
g
|
Fat:
46
g
|
Saturated Fat:
17
g
|
Cholesterol:
181
mg
|
Sodium:
980
mg
|
Potassium:
1449
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
12320
mg
|
Vitamin C:
10.6
mg
|
Calcium:
123
mg
|
Iron:
7.1
mg