Step-by-step instructions
- Season the beef chuck roast generously with salt, pepper, and garlic powder.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
- Transfer the beef to a slow cooker and pour in the beef broth.
- Cover and cook on low for 6–8 hours until the meat is tender.
- About 30 minutes before serving, preheat your oven to 425°F (220°C).
- Toss the halved Brussels sprouts, cubed sweet potato, butternut squash, and sliced carrots in 2 tablespoons of olive oil. Spread them on a baking sheet.
- Roast the vegetables for 30–35 minutes, or until they’re caramelized and tender.
- Once the roast is done, slice it and serve hot with the roasted vegetables on the side.
Best ways to enjoy it
Plate the sliced pot roast alongside the caramelized vegetables, and don’t forget to drizzle some of the cooking juices over the meat for extra flavor! Pair it with crusty bread to soak up the delicious broth, or serve with a side salad for a refreshing crunch. For a wine pairing, a smooth red like Merlot complements the rich flavors beautifully.
Storage and reheating tips
To ensure your leftovers stay fresh, store the pot roast and vegetables in airtight containers in the refrigerator. They should remain good for about 3–4 days. For longer storage, consider freezing them. When reheating, make sure to do so gently on the stove or in the microwave, adding a splash of broth to maintain moisture.
Helpful cooking tips
- For added depth of flavor, consider adding fresh herbs like thyme or rosemary to the slow cooker along with the beef broth.
- Always pat the beef dry before seasoning and searing; this helps achieve a nice crust.
- Don’t rush the slow cooking process. The longer, the better — it enhances the tenderness of the meat!
Creative twists
Feel free to experiment with the vegetables! Swap the butternut squash with turnips or add in some parsnips for a unique flavor profile. Adding a splash of balsamic vinegar to the roasted vegetables can create a delicious tang that elevates the dish.
Common questions
What is the best cut of meat for pot roast?
Beef chuck roast is ideal because it has a good amount of fat that becomes tender during slow cooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the roast a day in advance and reheat it just before serving.
How long can I store the leftovers?
Leftovers can be stored in the fridge for up to 3–4 days or frozen for up to 3 months.
This Slow-Cooked Pot Roast with Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash & Carrot is a dish that promises satisfaction with every bite, making it an ideal choice for any meal. Happy cooking!
Feel free to modify any parts to better suit your audience or style!
