A Very Special Pot Roast for the Crock Pot
Elevate your comfort food game with "A Very Special Pot Roast for the Crock Pot," a tender and flavorful dish that transforms a classic chuck roast into a melt-in-your-mouth masterpiece. This slow-cooked recipe combines seared beef with hearty vegetables like carrots, potatoes, and celery, all simmered in a rich broth infused with Worcestershire sauce, tomato paste, garlic, and fresh herbs for unparalleled depth of flavor. Ideal for busy days, this recipe requires just 20 minutes of prep before your Crock Pot works its magic—offering a hands-off approach to a cozy, home-cooked meal. Perfectly satisfying for a family dinner, this pot roast comes together with minimal effort but delivers maximum flavor. Don't forget to thicken the savory gravy for a luscious finishing touch!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 4 large Carrots, peeled and cut into chunks
- 2 stalks Celery, chopped
- 4 medium Russet potatoes, peeled and quartered
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Cornstarch (optional, for thickening)
- 2 tablespoons Water (optional, for thickening)
Instructions
Season the chuck roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. Set aside.
In the same skillet, sauté the chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Remove from heat.
Place the seared roast in the bottom of the Crock Pot. Surround it with chopped carrots, celery, and potatoes.
Pour the sautéed onions and garlic over the roast and vegetables in the Crock Pot.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the roast.
Add the bay leaves and fresh thyme sprigs on top of the roast.
Cover the Crock Pot with the lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is tender and easily pulled apart with a fork.
If you'd like a thicker gravy, remove 2 cups of the cooking liquid into a saucepan. Combine cornstarch and water in a small bowl to create a slurry. Bring the cooking liquid to a simmer and whisk in the slurry, stirring constantly until thickened, about 2-3 minutes.
Serve the pot roast with the vegetables and gravy. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
