Comfort Pot Roast for the Crock Pot
Get ready to cozy up with the ultimate **Comfort Pot Roast for the Crock Pot**, a hearty classic that brings big flavor with minimal effort. This slow-cooked masterpiece features a perfectly seared chuck roast paired with tender Yukon gold potatoes, sweet carrots, and aromatic garlic and onions. The dish is elevated with a rich, savory broth infused with tomato paste, Worcestershire sauce, and fresh thyme, while optional red wine adds a touch of indulgence. After 8 hours of effortless cooking in your crock pot, the roast becomes fork-tender, practically melting into the flavorful juices. Perfect for busy weeknights or lazy Sundays, this comforting pot roast is easy to prepare and delivers a restaurant-quality meal straight to your table. Serve it with crusty bread or a green salad to complete this soul-warming experience. Keywords: crock pot pot roast, slow cooker comfort food, easy beef roast recipe, hearty dinner idea, family-friendly meal.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 4 medium Carrots
- 5 medium Yukon gold potatoes
- 2 cups Beef broth
- 0.5 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast for about 4 minutes on each side until browned. Transfer the roast to the crock pot.
Peel and slice the onion into thick wedges. Mince the garlic cloves. Wash, peel, and chop the carrots into large chunks. Wash and quarter the Yukon gold potatoes.
In the same skillet, add the onion and garlic. Sauté for about 3 minutes until fragrant and slightly softened. Add the tomato paste and cook for 1 minute, stirring constantly.
Deglaze the skillet by pouring in the red wine (if using) or 1/2 cup of beef broth. Scrape up any browned bits from the bottom of the skillet. Remove from heat.
Place the sautéed onion and garlic mixture on top of the roast in the crock pot. Arrange the carrots and potatoes around the roast.
In a bowl, whisk together the remaining beef broth, Worcestershire sauce, and the deglazed liquid from the skillet. Pour this mixture over the roast and vegetables in the crock pot.
Add the bay leaf and fresh thyme sprigs to the crock pot.
Cover the crock pot with its lid and cook on low for 8 hours, or until the meat is fork-tender and the vegetables are cooked through.
Remove the bay leaf and thyme sprigs before serving. Carefully shred or slice the roast, and serve with the cooked vegetables and a ladle of the flavorful juices from the crock pot.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1545 mg | 33% | |
*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.
