When the weather starts to cool down, there’s nothing quite as comforting as this nutrient dense pot roast. This dish is a true classic: tender beef, rich and flavorful broth, and a medley of vibrant vegetables that soak up every ounce of flavor. But what if we could elevate it even further to be both delicious and nutrient-dense? This nutrient dense pot roast recipe does just that, bringing the best of both worlds together in a way that’s perfect for cozy dinners, meal prep, or even gatherings with friends and family. Good for both the body and soul!
What you need to make this nutrient dense pot roast + substitutions:
Beef chuck roast– Beef chuck roast comes from the center and offers rich flavor for slow simmer recipes.
Beef broth- Lately, we have been using our homemade broth in everything, but we absolutely love the brand kettle and fire when we buy store bought. The quality and nutrients are amazing! You can use the code DADDIOSKITCHEN for 20% off. This is not a low sodium option, but if you do you use another broth with low sodium add more salt! You could probably do closer to 1 tbsp instead. Any broth works just fine, but the Kettle & Fire brand is amazing!
Worcestershire- Worcestershire adds a complex flavor profile of sweet, salty, tangy, and savory!
Grass-fed butter- Everything is better than butter, let’s be honest.
Sea salt- We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big big bag! 🙂
Black pepper- Pepper is a must in most cooking! Just don’t overdue it especially with kids. One time it poured out too fast and the kids complained it was too spicy, ha!
Yellow onion- The yellow onions add a great flavor to this pot roast.
Root Vegetables- Adding potatoes and carrots adds some veggies and fiber for a more filling meal to pair with this nutrient dense pot roast.
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Alright, let’s get to making this recipe! Enjoy!
Nutrient Dense Pot Roast
Equipment
- Crockpot
Ingredients
- 3 lb beef chuck roast
- 1½ cups beef bone broth
- ⅓ cup worcestershire sauce
- 2 tbsp grass-fed butter
- 4-6 carrots peeled & cut into big chunks
- ½-1 lb red potatoes cut into chunks
- 1 yellow onion cut into 2in chunks
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2-3 fresh thyme or rosemary optional
Instructions
- In a crockpot, add in your chuck roast. Season both sides with the seasonings & press it into the roast.
- Pour beef broth around the chuck roast, but not on the roast so you don’t remove all the seasonings.
- Pour Worcestershire sauce all over the top of the roast.
- Add the chopped veggies all around the roast. This will make them very soft! If you want them a little less soft, add them in at the last 2-3 hours of cooking.
- Season the veggies with a sprinkle of sea salt & pepper.
- Add cubes of butter on top of the roast & veggies. Top with fresh thyme or rosemary.
- Cover the crockpot & cook on high for about 7-8 hours until the internal temp of 202F degrees. Shred & enjoy!
If you want to roast the veggies separately:
- Most of the time, I add the veggies right into the crockpot and let them cook that way, but sometimes I like to roast them on the side! If I do, line a sheet pan with parchment paper.
- Preheat your oven to 400F degrees. Pour the chopped veggies on a sheet. Season with about 1-2 tbsp olive oil, sea salt, and pepper. Mix well.
- Then roast for 30-40 minutes until nice and cooked! Serve with the roast & enjoy!
