Description
This Slow Cooker Full Dinner Pot Roast with Rice is a complete meal in one pot — tender beef, hearty vegetables, fluffy rice, and rich savory broth all simmered together to perfection. It’s comforting, filling, and family-friendly.
Ingredients
Units
Scale
- 1 boneless chuck roast (about 3 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 carrots, cut into 3-inch pieces
- 8 ounces mushrooms, halved or quartered
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 cups instant rice
- 1 cup frozen peas
Instructions
- Season the chuck roast with kosher salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the roast to the slow cooker. Add carrots, mushrooms, onion, and garlic around the meat.
- Pour beef broth over the ingredients. Cover and cook on low for 7–8 hours or until the beef is fork-tender.
- About 30 minutes before serving, remove the roast, shred it into chunks, and return it to the slow cooker.
- Stir in the instant rice and mix gently to distribute evenly.
- Ten minutes before serving, add the frozen peas and stir lightly.
- Serve hot, making sure to scoop plenty of rice, vegetables, and broth with each portion.
Notes
- Use instant rice only — regular rice will overcook and turn mushy.
- Add a splash of Worcestershire sauce or red wine for richer flavor.
- Deglaze the pan after searing to capture all the tasty bits.
- Let the dish rest for 10 minutes after cooking so the rice can absorb more flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 105mg