Description
A comforting one-pot meal with tender beef, bright vegetables, and fluffy rice, perfect for busy days.
Ingredients
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 roast generously with kosher salt and black pepper.
- Heat vegetable oil in a large skillet and sear the roast on all sides until browned.
- Transfer the roast to the slow cooker.
- Add carrots, mushrooms, onion, and garlic around the roast.
- Pour the beef broth over the roast and vegetables.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- Shred the roast into chunks about 30 minutes before serving.
- Stir in the instant rice to distribute evenly.
- Add frozen peas approximately 10 minutes before serving.
- Serve hot in bowls with rice, vegetables, and broth.
Notes
For a variation, consider using different cuts of meat or adding other vegetables like potatoes.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg