Crock Pot Home Again Pot Roast
Cozy up with the comforting flavors of this Crock Pot Home Again Pot Roast, a slow-cooked classic that transforms a tender chuck roast, hearty vegetables, and fragrant herbs into a soul-warming meal. Perfect for busy weekdays or lazy weekends, this dish features seared chuck roast nestled alongside baby carrots, Yukon Gold potatoes, and a rich blend of beef broth, Worcestershire sauce, thyme, and rosemary. After hours of gentle simmering, the roast becomes melt-in-your-mouth tender, while the savory gravy—made from the flavorful cooking liquids—takes this family favorite to the next level. With minimal prep and hands-free cooking, this easy pot roast is a stress-free way to create a hearty, home-cooked dinner that feeds a crowd and satisfies every craving.
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Recipe Information
Ingredients
- 3 lbs Chuck roast
- 1.5 tsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 1 lb Baby carrots
- 1.5 lbs Yukon Gold potatoes
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Season the chuck roast generously on all sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast for about 3-4 minutes on each side until browned. This step adds flavor to the dish.
Transfer the seared roast to the crock pot.
Peel and roughly chop the onion, then mince the garlic cloves. Add them to the crock pot along with the roast.
Add the baby carrots and quartered Yukon Gold potatoes around the roast in the crock pot.
In a medium bowl, combine the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Stir to mix well and pour over the roast and vegetables.
Cover the crock pot with its lid and cook on low for 8 hours, or on high for 5-6 hours, until the roast is tender and easily pulled apart with a fork.
Once done, remove the roast and vegetables from the crock pot and place them on a serving platter. Cover to keep warm.
To make the gravy, strain the liquid left in the crock pot into a medium saucepan. Bring to a low simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk this into the simmering liquid until the gravy thickens.
Serve the roast and vegetables with the freshly made gravy drizzled on top or on the side.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1425 mg | 30% | |
*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.
