Crockery Cooker Pot Roast
Transform your dinner table into a cozy and comforting feast with this Crockery Cooker Pot Roast recipe! Featuring a tender, melt-in-your-mouth beef chuck roast slow-cooked with a medley of hearty vegetables like carrots, celery, and potatoes, this dish is infused with the rich flavors of fresh thyme, rosemary, and a savory beef broth Worcestershire blend. With just 20 minutes of prep time, your crockery cooker does all the hard work, creating a fork-tender pot roast that’s paired with a luscious homemade gravy made right in the slow cooker. Perfect for busy weeknights or an impressive weekend dinner, this easy slow-cooker pot roast serves six and delivers big on flavor with minimal effort. Indulge in a classic comfort food recipe that’s as convenient as it is satisfying!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 4 large Carrots
- 3 stalks Celery stalks
- 4 medium Russet potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Peel and quarter the yellow onion. Mince the garlic cloves. Peel and cut the carrots into 2-inch pieces. Chop the celery stalks into 1-inch pieces. Peel and cut the russet potatoes into quarters.
Place the seared roast in the crockery cooker (slow cooker). Add the onion, garlic, carrots, celery, and potatoes around the roast.
In a mixing bowl, combine the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Add the fresh thyme and rosemary sprigs on top.
Cover the crockery cooker with the lid and set it to cook on LOW for 8 hours or HIGH for 5-6 hours, until the roast is fork-tender.
Once the roast is cooked, remove it and the vegetables from the cooker and place them on a serving platter. Discard the thyme and rosemary sprigs.
Skim excess fat from the cooking liquid in the crockery cooker. In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the cooking liquid.
Turn the crockery cooker to HIGH and let the liquid cook for 5-10 minutes until it thickens into a gravy.
Serve the pot roast and vegetables hot, drizzled with the thickened gravy.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1549 mg | 33% | |
*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.
