Crockpot Pot Roast Using Fond
Elevate your weeknight dinners with this rich, savory Crockpot Pot Roast Using Fond, a hearty comfort food classic made effortlessly in your slow cooker. Featuring tender beef chuck roast, perfectly browned in a skillet to develop a deep, caramelized crust (fond) that infuses the dish with unparalleled flavor, this recipe is a triumph of slow-cooked simplicity. A medley of tender Yukon gold potatoes, carrots, and aromatic onions soaks up the robust broth, enhanced by tomato paste, Worcestershire sauce, and fresh herbs like thyme and rosemary. Perfect for busy days, this pot roast requires just 20 minutes of prep before simmering away for hours until fork-tender. Serve it with the flavorful jus for an impressive meal that's both comforting and elegant—ideal for family dinners or cozy gatherings.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Beef broth
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 4 medium Carrots
- 1.5 pounds Yukon gold potatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Instructions
Season your beef chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned and a dark crust forms. This creates fond, the browned bits that add deep flavor.
Remove the roast from the skillet and set aside. Lower the heat to medium and add a splash of beef broth to the skillet to deglaze, scraping up all the browned bits (fond) with a wooden spoon.
Peel and chop the onion into wedges and mince the garlic cloves. Transfer both to the bottom of the crockpot.
Peel and chop the carrots into chunks and halve the potatoes. Add these to the crockpot on top of the onions.
Place the roast on top of the vegetables in the crockpot.
Add the deglazed liquid from the skillet into the crockpot along with the rest of the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
Cover and cook on low for 8 hours or on high for 5-6 hours, until the roast is fork-tender.
Remove the roast from the crockpot and let it rest for 10 minutes. While resting, remove the thyme and rosemary sprigs from the crockpot and give the vegetables a gentle stir.
Slice or shred the roast and serve it with the cooked vegetables and some of the flavorful broth from the crockpot.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1314 mg | 28% | |
*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.
