Crockpot Pot Roast

This Crockpot Pot Roast is classic comfort food made almost entirely by your slow cooker. A well-marbled chuck roast simmers low and slow with hearty carrots, potatoes, and aromatic herbs in a rich beef broth. The result is fork-tender meat, flavorful vegetables, and a cozy, homey dinner that practically makes itself.

Ingredients

• 3–4 pounds beef chuck roast
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups beef broth (low sodium, if possible)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste

Instructions

1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear for 3–4 minutes per side, until well browned. Transfer the seared roast to the crockpot (slow cooker).
3. In the same skillet, add the quartered onion and minced garlic. Sauté for 2–3 minutes, stirring, until fragrant and just starting to soften.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it come to a gentle simmer, then remove from heat.
5. Pour this broth mixture over the roast in the crockpot.
6. Arrange the carrots and potatoes around and on top of the roast. Sprinkle the dried thyme and dried rosemary over the meat and vegetables.
7. Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the roast is very tender and easily shreds with a fork and the vegetables are soft.
8. Carefully remove the roast and vegetables from the crockpot and transfer to a serving platter. Let the roast rest for a few minutes before slicing or shredding.
9. If desired, skim excess fat from the cooking liquid and spoon some of the flavorful juices over the sliced roast and vegetables before serving.

Variation

1. Red Wine Pot Roast: Replace 1/2–1 cup of the beef broth with dry red wine for a deeper, richer flavor.
2. Herb & Garlic Twist: Add a bay leaf and a few sprigs of fresh thyme or rosemary to the crockpot for an extra aromatic boost.
3. Mushroom Pot Roast: Add 8–12 ounces of sliced mushrooms around the roast along with the vegetables for an earthier, more savory dish.

Cooking Notes

1. Avoid lifting the lid too often during cooking; each peek lets heat escape and can significantly lengthen the cook time.
2. If the vegetables are very soft before the roast is tender, you can remove them to a separate dish and keep them warm, then continue cooking the meat until done.
3. For a thicker gravy, transfer some of the cooking liquid to a saucepan after the roast is done and whisk in a cornstarch slurry (1–2 tablespoons cornstarch mixed with cold water). Simmer until thickened, then serve with the meat and vegetables.

Serving Suggestions

1. Serve the pot roast sliced or shredded with the carrots and potatoes, spooning plenty of the rich cooking juices or gravy over the top.
2. Pair with a simple green side like steamed green beans, roasted Brussels sprouts, or a crisp salad to lighten the plate.
3. Offer crusty bread or dinner rolls on the side to soak up all the savory juices.

Tips

• Sear the roast well before slow cooking—this step adds a lot of flavor and is worth the extra few minutes.
• If you’re short on time in the morning, season and sear the roast the night before, then refrigerate. In the morning, transfer everything to the crockpot, add the remaining ingredients, and start cooking.
• Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 3–4 days, reheating gently with some of the cooking liquid to keep the meat moist.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 8–10 hours (or 4–5 hours on HIGH)
• Total Time: 8 hours 15 minutes (on LOW)

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 30 g
• Sodium: 750–900 mg

Frequently Asked Questions

1. Can I skip searing the roast?
   You can, but searing adds a lot of flavor and helps develop a richer broth. If you’re in a rush, you can place the seasoned roast directly into the crockpot, but the final dish will be a bit less complex in flavor.
2. Can I add other vegetables?
   Yes. Parsnips, celery, turnips, or rutabaga all work well. Just cut them into similar-sized chunks and add them with the carrots and potatoes.
3. How do I know when the pot roast is done?
   The meat should be very tender and easily shred with a fork. If it still feels tough, continue cooking on LOW and check again every 30–45 minutes.
4. Can I make this recipe ahead of time?
   Absolutely. You can cook the roast a day in advance, cool it in its juices, and refrigerate. Reheat gently in the slow cooker or on the stovetop, skimming off any solidified fat before warming.

Conclusion

This Crockpot Pot Roast turns simple ingredients into a deeply savory, fall-apart tender meal with almost no hands-on time. Beef chuck slowly cooks with potatoes, carrots, and herbs in a rich broth, creating a cozy, all-in-one dinner that’s perfect for busy days or Sunday suppers. Keep this slow cooker classic in your rotation whenever you’re craving effortless, hearty comfort food.

Crockpot Pot Roast

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• Author: Avery
• Total Time: 8 hours 15 minutes (on LOW)
• Yield: 6 servings 1x
• Diet: Beef, Gluten-free (if using gluten-free Worcestershire and broth)

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Description

This Crockpot Pot Roast is classic comfort food made almost entirely by your slow cooker. A well-marbled chuck roast simmers low and slow with hearty carrots, potatoes, and aromatic herbs in a rich beef broth. The result is fork-tender meat, flavorful vegetables, and a cozy, homey dinner that practically makes itself.

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Ingredients

Scale 1x2x3x

• 3–4 pounds beef chuck roast
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups beef broth (low sodium, if possible)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste

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Instructions

1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear for 3–4 minutes per side, until well browned. Transfer the seared roast to the crockpot (slow cooker).
3. In the same skillet, add the quartered onion and minced garlic. Sauté for 2–3 minutes, stirring, until fragrant and just starting to soften.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it come to a gentle simmer, then remove from heat.
5. Pour this broth mixture over the roast in the crockpot.
6. Arrange the carrots and potatoes around and on top of the roast. Sprinkle the dried thyme and dried rosemary over the meat and vegetables.
7. Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the roast is very tender and easily shreds with a fork and the vegetables are soft.
8. Carefully remove the roast and vegetables from the crockpot and transfer to a serving platter. Let the roast rest for a few minutes before slicing or shredding.
9. If desired, skim excess fat from the cooking liquid and spoon some of the flavorful juices over the sliced roast and vegetables before serving.

Notes

• Choose a well-marbled chuck roast for the most tender, flavorful results; leaner cuts can turn out dry.
• Low and slow cooking gives the best texture. If you have the time, opt for the LOW setting rather than HIGH.
• Cut the vegetables into similar-sized chunks so they cook evenly and are done at the same time as the roast.
• If your slow cooker runs hot, you may want to add the potatoes halfway through cooking to prevent over-softening.
• Always taste the cooking liquid before serving and adjust salt and pepper as needed to balance the flavors.

• Prep Time: 15 minutes
• Cook Time: 8–10 hours (or 4–5 hours on HIGH)
• Category: Main Course, Dinner, Comfort Food
• Method: Slow Cooker (Crockpot)
• Cuisine: American

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 350 kcal (approximate)
• Sugar: 4 g (approximate)
• Sodium: 750–900 mg (approximate, depending on broth and Worcestershire sauce)
• Fat: 18 g (approximate)
• Saturated Fat: 7 g (approximate)
• Unsaturated Fat: 10 g (approximate)
• Trans Fat: 0–1 g (approximate, varies by cut of beef)
• Carbohydrates: 20 g (approximate)
• Fiber: 3 g (approximate)
• Protein: 30 g (approximate)
• Cholesterol: 115 mg (approximate)

Keywords: crockpot pot roast, slow cooker pot roast, easy beef roast, beef and potatoes, hearty comfort food, weeknight dinner