Deliciously Easy Crock Pot Pot Roast
Embrace comfort cooking with this **Deliciously Easy Crock Pot Pot Roast**, a hearty and flavorful one-pot meal perfect for busy weeknights or cozy family dinners. Featuring a tender, slow-cooked chuck roast nestled atop a medley of Yukon gold potatoes, carrots, and onions, this recipe blends simple, wholesome ingredients with rich, savory flavors. A quick sear locks in the roast's juices, while a robust sauce of beef broth, Worcestershire, tomato paste, garlic, and aromatic spices infuses the dish with depth as it cooks low and slow. With just 15 minutes of prep and the magic of your crock pot, you'll have a fork-tender, melt-in-your-mouth roast that’s irresistibly satisfying. Serve it steaming hot, topped with the luscious cooking sauce, and watch it become the star of your table!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 lbs Chuck roast
- 6 medium Yukon gold potatoes
- 4 large Carrots
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tbsp Olive oil
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes on each side, until browned. Remove from heat and set aside.
Wash and quarter the Yukon gold potatoes. Peel and slice the carrots into chunks. Dice the yellow onion. Peel and mince the garlic cloves.
Place the potatoes, carrots, and onion into the bottom of the crock pot, creating a vegetable base.
Place the seared chuck roast on top of the vegetables.
In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, garlic, dried thyme, and dried rosemary. Pour the mixture over the chuck roast and vegetables.
Cover the crock pot with the lid and set it to cook on low for 8 hours, or on high for 4-5 hours.
Check for doneness after the cooking time. The roast should be fork-tender and easily shreddable.
Once done, carefully remove the roast and vegetables from the crock pot. Serve hot with the cooking sauce spooned over the top.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1010 mg | 21% | |
*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.
