Crock Pot Beef Roast My Version
Discover the ultimate comfort food with "Crock Pot Beef Roast My Version," a hearty, flavor-packed slow cooker recipe that will become a family favorite. Featuring a tender beef chuck roast slow-cooked to perfection with a medley of fresh carrots, potatoes, and onion, this dish is elevated with the rich depth of red wine, beef broth, and Worcestershire sauce. Aromatic herbs like thyme, rosemary, and paprika infuse every bite, while a silky homemade gravy made from the savory cooking juices ties everything together. With minimal prep and hours of hands-free cooking, this recipe is ideal for busy weeknights or cozy Sunday dinners. Serve this fall-apart beef roast alongside its savory vegetables and drizzled with luscious gravy for a meal that’s as comforting as it is impressive. Perfect for feeding a crowd or meal prepping, this crock pot classic will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 large carrots
- 4 medium potatoes
- 1 large yellow onion
- 3 large garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Season the beef chuck roast with salt, pepper, paprika, dried thyme, and dried rosemary on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on each side for 3-4 minutes until browned. Remove from heat and set aside.
Peel and cut the carrots into 2-inch pieces. Wash and quarter the potatoes. Peel and cut the onion into large chunks. Mince the garlic cloves.
Place the carrots, potatoes, onion, and garlic into the bottom of the crock pot to create a vegetable bed for the roast.
Lay the seared beef chuck roast on top of the vegetables.
Pour the beef broth, red wine, and Worcestershire sauce over the roast and vegetables.
Cover the crock pot with the lid and set it to cook on low for 8 hours, or until the beef is tender and shreddable.
Once cooked, remove the roast and vegetables from the crock pot and place them on a serving platter. Tent with foil to keep warm.
For the gravy, strain the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with cold water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring until the gravy thickens, about 2-3 minutes.
Serve the beef roast and vegetables with the gravy drizzled on top.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1374 mg | 29% | |
*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.
