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beef pot roast in white bowl with carrots potatoes beef broth and fresh thyme
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Nutrient Dense Pot Roast

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!
Course: dinner
Cuisine: American
Keyword: beef, chuckroast, crockpot, easy, easy dinner, kid frendly, nutrient dense, slow simmer
Servings: 6

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!

Notes

For Storing: Store leftover beef in an airtight container in the fridge for 3-4 days.