Crock Pot Roast
Slow-cooked to perfection, this Crock Pot Roast is the ultimate comfort food that’s both hearty and flavorful. Featuring a tender beef chuck roast seared to golden-brown perfection, this dish is infused with layers of flavor from caramelized onions, garlic, tomato paste, and a deglazed mix of dry red wine and beef broth. Nestled with carrots, russet potatoes, and aromatic herbs like thyme and rosemary, this set-it-and-forget-it recipe delivers a melt-in-your-mouth meal with minimal effort. Ideal for busy weeknights or cozy family dinners, this one-pot masterpiece is a savory delight that fills your home with delicious aromas and satisfies every craving. Serving up to six portions, this classic pot roast pairs beautifully with its own rich pan sauce, making it a truly unforgettable dish for any occasion. Perfect for queries like "how to make beef pot roast in a crock pot" or "easy slow cooker roast recipes."
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 3 medium russet potatoes
- 3 large garlic cloves
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Season the chuck roast generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the skillet and set aside.
Peel and chop the onion into large wedges. Peel and slice the carrots into thick chunks. Wash and quarter the potatoes. Peel and mince the garlic cloves.
In the same skillet used to sear the roast, add the onion wedges and garlic. Cook for 2-3 minutes, stirring frequently, until fragrant and slightly softened.
Add 2 tablespoons of tomato paste to the skillet and stir well. Then pour in 1 cup of dry red wine, scraping the bottom of the skillet to deglaze and incorporate browned bits. Simmer for 2-3 minutes.
In the crock pot, layer the potatoes and carrots at the bottom. Place the seared roast on top of the vegetables.
Pour the onion, garlic, and wine mixture from the skillet over the roast. Add 2 cups of beef broth and 1 tablespoon of Worcestershire sauce to the crock pot.
Sprinkle 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and an additional 0.5 teaspoon of salt over the ingredients in the crock pot.
Cover the crock pot with a lid and cook on low for 8 hours or high for 5-6 hours, until the roast is tender and falls apart easily with a fork.
Once cooked, taste and adjust seasoning with additional salt or pepper if needed. Serve warm with the tender vegetables and ladle the savory sauce over the top.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1390 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.
