Slow-Cooked Pot Roast

Slow-Cooked Pot Roast


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For a filling main course to your meal, try this chuck roast rubbed with select herbs and spices slowly cooked to tender goodness in your crockpot. Perfect for slices of meat to serve alongside a scoop of mashed potatoes.

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Time needed

20 min preparation + 6-8 hour cooking

Serving Size / Yield

8-10 servings


  • 2 Garlic Cloves, minced
  • 2 Tbs. Honey
  • 1 C. Beef Broth
  • 3 Tbs. All-Purpose Flour
  • 1 Tbs. Smoked Paprika
  • 1 Tbs. Onion Powder
  • 1 Tbs. Kosher Salt
  • 1 Tbs. Ground Black Pepper
  • 1 Tbs. Dried Thyme
  • 1 Tbs. Dried Rosemary
  • 1 Tbs. Dried Basil
  • 3 lb. Chuck Roast
  • 1 1/2 C. Red Wine Vinegar

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In a large crockpot, combine garlic, honey, and beef broth. Sprinkle flour over the mixture and stir until fully incorporated. In a small bowl, combine the paprika, onion powder, salt, pepper, thyme, rosemary, and basil. Rub each side of the chuck roast with the spice blend, and let sit for 10 minutes. Place chuck roast in crockpot. Pour red wine vinegar over beef, taking care not to rinse the spices off. Cover and cook on high for 6-8 hours or until a meat thermometer registers the pot roast's interior temperature as at least 145 degrees.

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