Easiest Pot Roast Ever Made in Crock Pot
Tender, juicy, and full of rich flavors, the "Easiest Pot Roast Ever Made in Crock Pot" is the ultimate comfort food dish that practically cooks itself. Perfect for busy weeknights or a cozy Sunday dinner, this recipe combines perfectly seasoned chuck roast with hearty russet potatoes, sweet carrots, and aromatic onions, all slow-cooked to perfection in a savory beef broth infused with Worcestershire sauce and herbs like thyme and rosemary. With just 15 minutes of prep time and your trusty Crock Pot doing all the work, this one-pot meal yields fall-apart tender beef and a built-in side of flavorful vegetables. Serve it with a drizzle of the luscious cooking juices for a homestyle dinner the whole family will love. Keywords: crock pot pot roast, easy slow cooker recipe, best pot roast recipe.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 3 Garlic cloves, minced
- 4 medium Carrots, peeled and cut into large chunks
- 4 medium Russet potatoes, peeled and cut into chunks
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Rosemary, fresh or dried
Instructions
Season the chuck roast generously with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 3 minutes on each side until browned. This step is optional but adds extra flavor.
Transfer the seared roast to a Crock Pot.
Add the sliced onion, minced garlic, carrots, and potatoes around and on top of the roast in the Crock Pot.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Sprinkle the thyme and rosemary over the top.
Cover the Crock Pot with the lid and set it to low heat. Cook for 8 hours or until the meat is tender and easily pulls apart with a fork.
Once done, skim off any excess fat from the liquid before serving.
Serve the pot roast with the vegetables and spoon the flavorful juices over the top. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1593 mg | 34% | |
*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.
