- 4 pounds pot roast (chuck)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 potatoes (medium, quartered)
- 4 carrots (cut into 2-inch pieces)
- 2 onions (medium, quartered)
- 1/2 cup beef broth
PER SERVING *
|Calories870Calories from Fat490|
|% DAILY VALUE*|
|Calories from Fat490|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Leah 7 Apr
If I would have only used 1/2 cup beef broth, I would have probably had to cook it for 10 hours. It definitely calls for I’d say 3x more broth than this recipe says.. as well as much more salt. I also tried cooking it on high for 5 hours and the meat was still not done. At 7.5 hours on high it was finally ready to go. Delicious otherwise. Especially over white rice.
Jenn 5 Apr
Delicious but needed more salt for taste
crystal 4 Feb
Outside was tough. Not much flavor. Will try another recipe next time.
Hi! 13 Nov 2017
Very tender meat, makes a lot of juice
Jessika A. 20 Sep 2016
freaking delicious. and absolutly easy to make. ill remembwr this one for sure, my husband loves it.
joe z. 9 Sep 2016
I liked the recipe and easy directions but my roast is 2 pounds. i cook for two. Need too look at another recipe for smaller roast.
Dorene Mittwer 7 Aug 2016
This was the best. Im definitely making it again!! My husband absolutely loved it as much as i did and asked me to save this recipe
Nicole J. 10 Jul 2016
So simple but so good! Does not shred or fall apart as easily as hoped for though. Will definitely make often.
Darcelle O. 11 Apr 2016
Turned out so well! Delicious and juicy. Did not have to alter the recipe at all. Boyfriend also agrees, just awesome.