Oysters that have been broiled have been transformed from backyard cuisine in the South to classy appetizers that nevertheless require finger licking. This dish, which is sure to gratify every oyster fan out there, may be made with either plain or smoked oysters. This dish is fantastic for brunch or a dinner appetizer, and champagne pairs especially nicely with it.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 3 pounds chuck roast
- salt and ground black pepper to taste
- 1 cup reduced-sodium beef stock
- 2 onions, chopped
- 2 pounds potatoes, peeled and cubed
- 3 carrots, chopped
- 1 stalk celery, chopped
- ¼ cup chopped fresh parsley (Optional)
Instructions
- Season chuck roast with salt and pepper.
- Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
- Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 128 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
So yummy!! I was looking for a slow cooker recipe without canned soup or soup mixes, and this was perfect! I made a gravy out of liquid in the crockpot when the roast was finished, and it was WONDERFUL!!
Already had the ingredients at home, but substituted beef bouillon for beef broth and dried parsley for fresh. Used a food processor to chop the vegetables. Was surprised by how much au jus it made, so after the meat was sliced and put back in it was real moist.
It was delicious and so easy! Because my husband is on a strict diet, I didn’t use potatoes. I added more carrots and celery, and we loved it!
Such an easy Prep! Meat and Vegetables were so moist, and leftovers were tasty the next day! I added a splash of Worcestershire Sauce, and 1/4 cup BBQ sauce 4 hours into the cooking time.
turned out perfect…browned the roast as specified…added all the veggies at once …cooked for about 8 hours …PERFECT.
I will definitely make it again, it was delicious!
Delicious and a recipe keeper
This recipe was very good and easy to make. I set it before leaving for work, and it was ready when I got home.
This turned out really well! I made a couple of changes, I marinated the onions in balsamic center for a few minutes and instead of Beef Broth I used red wine with beef and onion soup stock mixed in, it really gave it some extra flavor! I also used garlic powder in addition to salt and pepper to season the beef.
I made just as suggested except used more veggies and more beef broth because the roast I had was almost 4 pounds. Was so good!
I used the beef broth, apple cider vinegar, parsnips, carrots, potato, fennel, apple. It was fantastic! Could also add some onion, but didn’t have room. Used pork roast instead of beef.
Turned out very well and we enjoyed it. I do think the dish needs some spice to enhance the flavor combinations. Some fresh thyme or rosemary. Will try it the next time I make this and let everyone know how it turned out. Have a great Fall weekend!
I used a trimmed chuck tender roast and made according to recipe. Very easy, very tasty, very healthy meal for a busy weeknight. Thank you!
This is the time of year for dishes like these; since my wife and I are trying to watch what we eat (and how much) we cook alot more at home than we used to. I’ve done some time on the line in various restaurants but I’ll confess to not paying much attention to recipes and while I’m an ok cook, I rely mostly on my Mom’s recipes, which are fantastic. However, my Mom rarely used a crockpot, all of her recipes are of the from-scratch, old school variety and frankly, I don’t always want to spend that much time prepping and cooking, so thank you AllRecipes, and all of you fine contributors. This is my go-to recipe for crockpot pot roast- simple (well, the searing part can be a bit of a bear) and relatively easy to put together, I do like Mr. Popeil says- set it and forget it. I actually have that rotisserie thing of his, but it isn’t nearly as good as meat done in the crock pot (or standard pot if that’s your thing). I typically use a top or bottom round just because I prefer that cut for roasts; I use regular broth and I’ll shave a clove of garlic and lay it on top of the meat just before I close the top. Rather than the two-stage process the recipe calls for, I combine all of the ingredients and cook it for 4 to 4 1/2 hours on high. Comes out perfect every time.
hubby & I just finished this very delicious meal.. food is so tasty in a slow cooker & I was looking for a recipe to add vegetables later on ,so this was very helpful thanks Marie
Delicious! I omitted onions and added more celery.
Good, everyday pot roast. With the beef, salt and potatoes, it’s hard for me to consider this a healthy dinner. Just healthier than other pot roast options.
Really good, even kids the kids liked it! Next time, I will probably use more carrots and fewer potatoes.
YUM didn’t change a thing!!
I literally just finished eating this recipe. It’s delicious! I used Montreal steak seasoning instead of just salt and pepper. I also added a can of progresso recipe starter mushroom that I had lying around. The meat came out tender and flavorful.
My family loved it! very tasty :]