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Crockpot Pot Roast

  • 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)

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.

Ingredients

Scale
  • 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.

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

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Find it online: https://averyrecipes.com/crockpot-pot-roast/