Crock Pot Roast Beef
Tender, juicy, and bursting with comforting flavors, this Crock Pot Roast Beef is the ultimate one-pot meal that will fill your home with mouthwatering aromas. Featuring a perfectly seared beef chuck roast slow-cooked to fall-apart perfection alongside hearty vegetables like red potatoes, carrots, and onions, this recipe is a time-saving solution for busy weeknights or cozy Sunday dinners. Infused with a rich beef broth and a savory blend of Worcestershire sauce, garlic, thyme, and rosemary, every bite is packed with bold, savory flavor. The recipe also includes a quick and easy gravy made from the slow cooker drippings, ensuring every plate is elevated to restaurant-quality status. With just 20 minutes of prep and 8 hours of hands-free cooking, this crockpot classic is perfect for feeding a crowd or meal prepping for the week ahead.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 6 medium red potatoes
- 4 cloves garlic cloves
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Pat the beef chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Slice the onion into thick rings, peel and roughly chop the carrots, and halve the red potatoes. Mince the garlic cloves.
Place the onion, carrots, potatoes, and garlic in the bottom of the crock pot to form a base layer.
Place the seared roast on top of the vegetables.
In a medium bowl, mix the beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables in the crock pot.
Cover with the lid and cook on LOW for 8 hours or until the beef is fork-tender.
Once cooked, transfer the roast to a cutting board and let it rest for 10 minutes before slicing.
For the gravy, strain the liquid from the crock pot into a saucepan. Whisk together the all-purpose flour and water in a small bowl to create a slurry.
Bring the strained liquid to a simmer over medium heat and slowly whisk in the slurry. Cook for 3-5 minutes, stirring constantly, until the gravy thickens.
Serve the sliced roast with the vegetables and gravy drizzled over the top. Enjoy!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1499 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.
