Crock Pot Special
Transform your weeknight dinners with this hearty and flavor-packed Crock Pot Special, a slow-cooked masterpiece that’s both comforting and easy to prepare. Featuring tender, juicy beef chuck roast, a medley of sweet carrots, creamy baby potatoes, and aromatic onions and garlic, this dish is elevated with a rich broth infused with Worcestershire sauce, tomato paste, and fragrant herbs like thyme and rosemary. The secret to its melt-in-your-mouth texture lies in the low-and-slow cooking process that requires just 20 minutes of prep before your crock pot takes over. Complete with a silky homemade gravy, this one-pot wonder is perfect for feeding a hungry family or meal prepping for the week. Serve up this satisfying crock pot dinner to enjoy a cozy, fuss-free feast.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 medium carrots
- 1.5 pounds baby potatoes
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Transfer the seared beef to the crock pot.
Peel and slice the carrots into 1-inch pieces. Halve the baby potatoes if they are large. Peel and chop the onion into rough chunks. Mince the garlic cloves.
Add the carrots, potatoes, onion, and garlic to the crock pot, surrounding the beef.
In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and the remaining 1/2 teaspoon of salt. Pour this mixture over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and set it to low heat. Cook for 8 hours, or until the beef is fork-tender and the vegetables are soft.
Once the cooking time is complete, remove the beef and vegetables from the crock pot and transfer them to a serving platter. Cover with foil to keep warm.
To make the gravy, strain the liquid from the crock pot into a saucepan. In a small bowl, mix the cornstarch and water to create a slurry. Bring the saucepan to a simmer over medium heat and slowly whisk in the slurry. Cook for 2-3 minutes, or until the gravy thickens.
Serve the beef and vegetables with the gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1199 mg | 26% | |
*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.
