Crock Pot Roast Beef or Venison
Savor the comforting flavors of this Crock Pot Roast Beef or Venison, a hearty and satisfying dish perfect for any occasion. Featuring a tender, slow-cooked chuck roast or venison roast nestled alongside carrots, potatoes, and aromatic onions, this recipe transforms simple ingredients into a flavor-packed meal. A rich broth made with Worcestershire sauce, tomato paste, and fragrant herbs like thyme and rosemary infuses every bite with depth and warmth. The slow cooker does all the work, creating juicy, fork-tender meat and perfectly cooked vegetables in just one pot. Serve this classic, crowd-pleasing dish with a drizzle of the savory broth for a truly comforting dining experience. Ideal for busy weeknights or cozy gatherings, this recipe is an absolute must-try for roast beef or venison lovers!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast or venison roast
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 4 Carrots, peeled and cut into 2-inch pieces
- 4 medium Potatoes, quartered
- 3 Garlic cloves, minced
- 2 cups Beef or vegetable broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
Instructions
Season the beef or venison roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until it develops a golden-brown crust. This step helps lock in the flavors.
Transfer the seared roast to the crock pot.
In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until fragrant and slightly softened, then add them to the crock pot.
Add the carrots and potatoes to the crock pot, arranging them around and on top of the roast.
In a medium bowl, whisk together the beef or vegetable broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.
Add the bay leaf to the crock pot for added depth of flavor.
Cover the crock pot with its lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the roast is tender and falls apart easily with a fork.
Once cooked, remove the bay leaf and discard it. Taste the broth and adjust seasoning with additional salt and pepper as needed.
Serve the roast sliced or shredded, accompanied by the tender vegetables. Ladle some of the flavorful broth over the top for extra richness. Optionally, serve with crusty bread or mashed potatoes on the side.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 5790 mg | 252% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 38.1 g | ||
| Protein | 342.2 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 10277 mg | 219% | |
*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.
