Description
This slow cooker recipe delivers tender, flavorful beef and potatoes with a vibrant pomegranate-paprika glaze. It’s an easy, comforting meal perfect for busy weeknights or relaxed dinners.
Ingredients
Scale
- 2.5 kg beef chuck roast: Choose a well-marbled roast for tenderness.
- 1.5 kg Yukon Gold potatoes: Peeled and cut into 2-cm chunks.
- 6 cloves garlic: Freshly minced.
- 100 g unsalted butter: Softened.
- 2 Tbsp fresh rosemary: Finely chopped.
- 1 Tbsp fresh thyme: Finely chopped.
- 1 large yellow onion: Thinly sliced.
- 250 ml low-sodium vegetable broth: Provides moisture.
- 1 tsp salt: Kosher or sea salt.
- ½ tsp black pepper: Freshly ground.
- 2 Tbsp pomegranate molasses: For a tangy-sweet glaze.
- 1 tsp smoked paprika: Adds smoky flavor.
- 1 Tbsp water: For glaze consistency.
- 1 Tbsp olive oil: For glaze richness.
- 2 Tbsp fresh parsley: Chopped, for garnish.
Instructions
- Prepare Beef: Season 2.5 kg beef with salt and pepper.
- Make Butter Coating: Combine butter, garlic, rosemary, and thyme; spread on beef.
- Layer Slow Cooker: Place onion and potatoes in the slow cooker, then add beef.
- Slow Cook: Add broth and cook on low for 8 hours or high for 4 hours.
- Make Glaze: Simmer pomegranate molasses, paprika, water, and oil.
- Broil & Glaze: Brush beef and potatoes with glaze and broil for 5-7 minutes.
- Rest & Serve: Let rest, slice, and garnish with parsley.
Notes
For best results, use a well-marbled chuck roast and don’t skip the resting period after broiling.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg