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Slow Cooker Spiced Pot Roast

This slow cooker pot roast is made with tender beef, fragrant spices, and vegetables cooked until meltingly soft. The dish features a rich, savory sauce with hints of cinnamon and smoked paprika, resulting in a hearty, fall-apart final texture and an inviting aroma. The presentation showcases a well-browned beef surrounded by caramelized vegetables in a flavorful gravy.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast trimmed of excess fat
  • 2 large onions sliced
  • 3 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 cup beef broth or low-sodium stock
  • 2 carrots large carrots sliced
  • 2 stalks celery sliced
  • 2 tablespoons olive oil

Equipment

  • Slow cooker
  • Chef's knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the beef in the skillet and sear on all sides until deeply browned, about 4-5 minutes per side, creating a rich crust and releasing a wonderful aroma.
  3. While the beef sears, chop the onions, carrots, and celery into chunky pieces, and mince the garlic. This prep sets the stage for a flavorful braise.
  4. Remove the beef from the skillet and transfer it to the slow cooker. In the same skillet, add chopped onions, carrots, celery, and minced garlic, cooking until the vegetables just start to soften and release their fragrance, about 5 minutes.
  5. Sprinkle smoked paprika and ground cinnamon over the vegetables, stirring well to coat everything evenly with the spices, which will fill the air with warm, inviting scents.
  6. Pour the beef broth into the skillet, scraping up any browned bits from the bottom, then pour this flavorful mixture over the beef in the slow cooker.
  7. Arrange the seasoned vegetables around the beef in the slow cooker, then cover with the lid, ensuring a tight seal.
  8. Set the slow cooker to low and cook for about 8 hours, or until the beef is incredibly tender and easily pulls apart.
  9. Once the cooking time is complete, carefully remove the beef from the slow cooker onto a platter. Use two forks to shred the meat into tender, bite-sized pieces.
  10. Stir the shredded beef back into the vegetables and sauce remaining in the slow cooker, allowing the flavors to mingle for a few minutes before serving.
  11. Taste and adjust seasoning if needed. Serve the pot roast hot, spooned over mashed potatoes or alongside crusty bread for a complete, hearty meal.

Notes

For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to reduce and concentrate the flavors.