Crock Pot Yankee Pot Roast and Vegetables
Indulge in the ultimate comfort food with this hearty Crock Pot Yankee Pot Roast and Vegetables recipe, a one-pot masterpiece perfect for busy weeknights or cozy Sunday dinners. This recipe features a tender, slow-cooked beef chuck roast seasoned to perfection, paired with a vibrant medley of carrots, onions, celery, and potatoes. Infused with a rich broth made from beef stock, tomato paste, Worcestershire sauce, garlic, and fragrant herbs like thyme and rosemary, every bite is bursting with savory, homemade flavor. With just 20 minutes of prep and 8 hours of hands-off cooking in the crock pot, this dish effortlessly combines convenience and classic taste. Serve this family-friendly meal with its flavorful cooking juices for a soul-warming feast that’s sure to have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 2 Celery stalks
- 4 medium Russet potatoes
- 4 Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 Bay leaves
Instructions
Season the beef chuck roast with salt and black pepper on both sides.
In a large skillet over medium-high heat, heat the olive oil. Sear the roast for 3-4 minutes per side until browned. Transfer it to the crock pot.
Peel and chop the yellow onion into large chunks, and add it to the crock pot.
Peel and cut the carrots into 2-inch pieces, then add them to the crock pot.
Cut the celery into 2-inch pieces and add them to the crock pot.
Peel the russet potatoes and cut them into quarters. Add them to the crock pot around the roast.
Peel the garlic cloves, leaving them whole, and scatter them over the vegetables.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
Cover the crock pot with its lid and set it to cook on low for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Once done, remove the bay leaves and discard them. Shred the beef into large chunks if desired, and serve hot with the vegetables and cooking juices spooned over.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1524 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.
