Crock Pot Beef Roast
Indulge in the ultimate comfort food with this Crock Pot Beef Roast, a savory and hearty dish that practically cooks itself! Made with tender, fall-apart beef chuck roast, baby carrots, baby potatoes, and a flavorful medley of garlic, onions, and herbs, this slow-cooked classic is the perfect one-pot meal for busy weeknights or lazy Sunday dinners. The rich, aromatic gravy, made from the roast's drippings, elevates every bite to soul-warming perfection. With just 20 minutes of prep time, this foolproof recipe promises a low-effort, high-reward dining experience, serving up six generous portions of pure, nostalgic comfort. Whether you're hosting family dinner or batch-prepping for the week, this Crock Pot Beef Roast is a timeless favorite that never disappoints. Perfect search terms include "easy beef roast recipe," "slow cooker comfort food," and "one-pot family dinners."
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 cups baby carrots
- 2 cups baby potatoes (red or gold)
- 1 large yellow onion
- 3 cloves minced garlic
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the seared roast to a large crock pot.
Peel and roughly chop the yellow onion. Add the onion, baby carrots, and baby potatoes to the crock pot around the roast.
In a medium bowl, mix together the beef broth, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables in the crock pot.
Cover the crock pot with its lid and cook on low for 8 hours, or until the roast is fork-tender and the vegetables are soft.
Once cooked, carefully remove the roast and vegetables from the crock pot and transfer them to a serving platter. Cover with foil to keep warm.
To make a gravy, strain the liquid from the crock pot into a medium saucepan. Bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch with the cold water until smooth. Gradually whisk the cornstarch mixture into the simmering liquid and cook until the gravy thickens, about 2-3 minutes.
Serve the beef roast and vegetables with the gravy on the side or drizzled over the top. Enjoy!
Nutrition Facts
Calories |
4301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.3 g | 381% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 6223 mg | 271% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 28.8 g | ||
| Protein | 264.9 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 7508 mg | 160% | |
*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.
