Crock Pot Pot Roast Tender Juicy
Sink your fork into the ultimate comfort food with this Crock Pot Pot Roast that's guaranteed to be tender, juicy, and bursting with flavor. Perfect for busy weeknights or weekend gatherings, this classic recipe combines a perfectly seared chuck roast with hearty vegetables like carrots, potatoes, and onions, slow-cooked to perfection in a savory blend of beef broth, Worcestershire sauce, and fragrant herbs such as thyme and rosemary. The eight-hour slow-cooking process ensures melt-in-your-mouth meat and rich, flavorful gravy that can be thickened for an extra luxurious finish. With just 20 minutes of prep time, this easy, one-pot meal delivers a wholesome, home-cooked taste without the hassle, making it a family favorite. Serve it straight from the crock pot for a cozy, satisfying dinner everyone will love!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 4 large Carrots
- 5 medium Potatoes
- 1 large Onion
- 4 whole Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Flour
Instructions
Pat the chuck roast dry with paper towels and season both sides generously with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until it develops a deep brown crust. Transfer to the crock pot.
Peel and slice the carrots into large chunks (about 2 inches each). Cut the potatoes into halves or quarters depending on size. Slice the onion into thick wedges. Add them, along with the garlic cloves, to the crock pot around the roast.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables.
Cover the crock pot with the lid. Cook on low for 8 hours or until the roast is fork-tender.
Optional: About 30 minutes before serving, mix 2 tablespoons of flour with 1/4 cup of the cooking liquid to form a slurry. Stir the slurry back into the crock pot to thicken the sauce.
Once cooked, remove the roast from the crock pot and shred or slice it. Serve it hot with the vegetables and the thickened sauce drizzled over the top.
Nutrition Facts
Calories |
4473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11023 mg | 479% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 24.5 g | ||
| Protein | 389.7 g | 779% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 476 mg | 37% | |
| Iron | 60.0 mg | 333% | |
| Potassium | 10494 mg | 223% | |
*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.
