Crock Pot Roast Oamc
Transform dinnertime with this comforting and hearty Crock Pot Roast OAMC (Once A Month Cooking) recipe, a perfect blend of convenience and flavor. This slow-cooked masterpiece features tender, fall-apart beef chuck roast, surrounded by a medley of vibrant veggies like carrots, celery, and potatoes that soak up every drop of savory beef broth. A quick sear locks in rich flavors, while fresh rosemary and thyme infuse earthy aromas into every bite. The best part? It’s freezer-friendly, making it an excellent meal prep solution for busy weeks. Whether served fresh or reheated, this classic pot roast delivers melt-in-your-mouth satisfaction with minimal effort, all thanks to your trusty Crock Pot.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 3 large celery stalks
- 3 large potatoes
- 2 cups beef broth
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
Season the beef chuck roast on all sides with salt and black pepper. Sprinkle with flour to create a light coating.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. This step adds flavor and locks in moisture.
Peel and slice the yellow onion into wedges. Peel and chop the carrots into large chunks. Chop the celery stalks into large pieces. Quarter the potatoes and set all of the vegetables aside.
Transfer the seared roast to the Crock Pot. Arrange the onion, carrots, celery, and potatoes around the beef in the pot.
Peel and mince the garlic cloves. Sprinkle the garlic over the roast and vegetables.
Pour the beef broth into the Crock Pot. Add the sprigs of fresh rosemary and thyme on top of the roast.
Cover the Crock Pot with the lid and set it to cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.
Once cooked, remove the rosemary and thyme sprigs. Gently shred the beef and stir everything together in the Crock Pot to ensure the roast is infused with the flavors of the broth and vegetables.
If freezing for later, allow the roast to cool completely. Portion it into freezer-safe containers or bags. Label and freeze for up to 3 months.
Serve hot with the vegetables and cooking liquid as gravy, or reheat portions as needed from frozen for a quick and comforting meal.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1369 mg | 29% | |
*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.
