Crock Pot Marinated Pot Roast
Infuse your kitchen with the comforting aroma of this Crock Pot Marinated Pot Roast, a tender, slow-cooked masterpiece perfect for a hearty family dinner. This recipe transforms a 3-pound beef chuck roast into melt-in-your-mouth perfection by marinating it overnight in a flavorful blend of soy sauce, Worcestershire sauce, balsamic vinegar, and garlic, ensuring every bite is rich with savory goodness. The magic happens in the crock pot, where seared roast pairs with tender carrots, sliced onions, and russet potatoes, absorbing their natural flavors over eight hours of low, slow cooking. With minimal prep time and a foolproof cooking method, this pot roast is perfect for a busy weeknight or as the centerpiece of a comforting weekend feast. Serve with its own savory juices or elevate the dish with a thick homemade gravy for an irresistible meal that feels like a warm hug.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 1 cup Beef broth
- 1 tablespoon Balsamic vinegar
- 4 Garlic cloves, minced
- 1 Yellow onion, sliced
- 4 Carrots, peeled and cut into chunks
- 4 Russet potatoes, peeled and quartered
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, beef broth, balsamic vinegar, minced garlic, thyme, and rosemary.
Place the beef chuck roast into a large resealable plastic bag or shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
The next morning, remove the marinated roast from the refrigerator and allow it to sit at room temperature for 20–30 minutes.
Heat a large skillet over medium-high heat. Sear the roast on all sides in the skillet until browned, about 2–3 minutes per side.
Transfer the seared roast to the crock pot. Pour the remaining marinade from the bag over the roast.
Add sliced onions, carrots, and potatoes around and on top of the roast in the crock pot. Sprinkle with salt and pepper.
Cover the crock pot and cook on LOW for 8 hours or until the roast is fork-tender.
Once done, remove the roast and vegetables from the crock pot. Let the roast rest for 10 minutes before slicing or shredding.
Serve the pot roast with vegetables and drizzle with the cooking juices from the crock pot. For extra flavor, you can thicken the juices into a gravy using cornstarch if desired.
Nutrition Facts
Calories |
4412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6697 mg | 291% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 30.7 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 8116 mg | 173% | |
*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.
