Crock Pot Pot Roast
Transform your weeknight dinners with this classic Crock Pot Pot Roast recipe, a hearty and flavorful meal that's as comforting as it is effortless. Featuring perfectly seared beef chuck roast slow-cooked to tender, fall-apart perfection, this dish is infused with a rich broth seasoned with Worcestershire sauce, dried herbs, and aromatic garlic. Nestled alongside tender carrots, creamy russet potatoes, and sweet yellow onions, every bite captures the essence of a home-cooked masterpiece. With just 20 minutes of prep time and the magic of your slow cooker, this recipe delivers a satisfying, hands-off meal perfect for feeding the whole family or meal prepping for the week. Serve it with a generous ladle of thickened gravy for an unforgettable dinner experience! Keywords: Crock Pot Pot Roast, slow cooker pot roast recipe, tender beef roast, comfort food recipe, easy family dinner idea.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion
- 4 medium carrots
- 4 medium russet potatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
Instructions
Season the beef chuck roast evenly on all sides with salt, black pepper, and garlic powder.
Lightly coat the roast with all-purpose flour and set aside.
Heat a large skillet over medium-high heat and add the vegetable oil.
Sear the beef roast in the skillet for 3-4 minutes per side, or until browned. Transfer the roast to the crock pot.
Peel and chop the yellow onion into large pieces. Peel and cut the carrots into 2-inch pieces. Wash and quarter the potatoes.
Layer the onion, carrots, and potatoes around the beef roast in the crock pot.
In a mixing bowl, combine the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir to combine.
Pour the broth mixture over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and set it to low heat. Cook for 8 hours, or until the roast is tender and falls apart easily with a fork.
Once cooked, remove the bay leaf and discard. Use a fork to shred the roast or slice it for serving.
For a thicker gravy, remove some of the cooking liquid, whisk in additional flour, and simmer on the stovetop until thickened. Pour it back over the roast and vegetables if desired.
Serve the pot roast with the vegetables and ladle the gravy on top. Enjoy!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1472 mg | 31% | |
*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.
