Crock Pot Sunday Pot Roast
Experience pure comfort with this Crock Pot Sunday Pot Roast, a hearty and flavorful meal that’s perfect for family dinners or lazy weekends. Featuring tender, melt-in-your-mouth chuck roast, slow-cooked with a medley of carrots, Yukon gold potatoes, and celery, this dish is infused with a rich, savory broth seasoned with Worcestershire sauce, tomato paste, thyme, and rosemary. The recipe starts with a golden-brown sear on the roast to lock in flavor, followed by hours of effortless cooking in your Crock Pot, allowing the flavors to meld beautifully. Top it all off with a luscious homemade gravy made from the cooking liquid, thickened to perfection with a cornstarch slurry. This stress-free, one-pot wonder is a must-try for anyone craving a classic homestyle meal that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 4 medium carrots, peeled and cut into large chunks
- 6 medium Yukon gold potatoes, halved
- 3 stalks celery stalks, chopped into large pieces
- 3 cups beef broth
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water, cold
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast for 2-3 minutes on each side, or until a golden-brown crust forms. Transfer the roast to the Crock Pot.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the Crock Pot.
Add the carrots, potatoes, and celery to the Crock Pot, arranging them around the roast.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables in the Crock Pot.
Cover and cook on low heat for 8-9 hours, or on high heat for 4-5 hours, until the beef is tender and the vegetables are fully cooked.
Once cooked, remove the roast and vegetables from the Crock Pot and transfer to a serving platter. Cover with foil to keep warm.
To make the gravy, strain the liquid from the Crock Pot into a saucepan. Bring it to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly add the slurry to the simmering liquid, whisking constantly, until the liquid thickens into a gravy (about 2-3 minutes).
Serve the pot roast and vegetables with the gravy drizzled on top or on the side.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1753 mg | 37% | |
*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.
