Crock Pot Peppercorn and Onion Pot Roast
Transform your weeknight dinner into a comforting feast with this Crock Pot Peppercorn and Onion Pot Roast recipe. Perfectly seasoned with cracked black peppercorns, thyme, and rosemary, this tender chuck roast is slow-cooked to juicy perfection atop a bed of caramelized onions, hearty carrots, and buttery baby potatoes. The searing step locks in rich flavor, while an aromatic beef broth and Worcestershire sauce infusion create a savory, melt-in-your-mouth experience. With just 20 minutes of prep time and the convenience of the crock pot, this one-pot wonder is an ideal set-it-and-forget-it meal. Serve it with a luscious homemade gravy for a satisfying dish that warms both heart and home.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 large Yellow onions
- 4 medium Carrots
- 1.5 pounds Baby potatoes
- 4 cloves Garlic cloves
- 2.5 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Cracked black peppercorns
- 1.5 teaspoons Salt
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Pat the chuck roast dry with paper towels and season it generously with salt and half of the cracked black peppercorns.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the roast on all sides until browned, about 3 minutes per side. Remove from skillet and set aside.
Peel and slice the onions into thick rings. Place them in the bottom of the crock pot to create a flavorful bed for the roast.
Peel and cut the carrots into large chunks. Add the carrots and baby potatoes to the crock pot around the onions.
Peel and mince the garlic cloves, then sprinkle them over the vegetables.
Place the seared roast on top of the vegetable mixture in the crock pot.
In a medium bowl, mix together the beef broth, Worcestershire sauce, remaining cracked black peppercorns, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables.
Cover the crock pot with its lid and cook on low for 8 hours, or until the roast is tender and easily pulls apart with a fork.
Once finished, transfer the roast and vegetables to a serving platter, leaving the cooking liquid in the crock pot.
To make a gravy, whisk together the cornstarch and water in a small bowl. Slowly stir the slurry into the hot cooking liquid in the crock pot. Turn the heat to high and cook for 5-10 minutes, or until the gravy thickens.
Serve the pot roast and vegetables with the freshly made gravy on the side or drizzled over the top. Enjoy!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1526 mg | 32% | |
*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.
