Easy Crock Pot Beef Roast
Tender, juicy, and effortlessly delicious, this Easy Crock Pot Beef Roast is the ultimate comfort food for busy weeknights or cozy family dinners. Featuring a savory 3-pound beef chuck roast seasoned with a blend of garlic, thyme, and rosemary, this slow-cooked masterpiece is paired with hearty carrots, baby potatoes, and a rich, flavorful gravy. Perfectly seared before being nestled in the crock pot, it's infused with the robust flavors of beef broth and Worcestershire sauce over 8 hours of low-and-slow cooking. With just 15 minutes of prep time and a simple slurry for thickening the sauce, this is a foolproof recipe for melt-in-your-mouth results. Garnish with fresh parsley for a pop of color and serve this crowd-pleaser straight from your slow cooker for a no-stress family meal that everyone will love. Keywords: easy crock pot beef roast, slow cooker dinner, beef chuck roast recipe, classic comfort food.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast generously with salt, black pepper, and garlic powder on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the roast to a crock pot.
Add the chopped onion, carrots, and baby potatoes around the roast in the crock pot.
In a mixing bowl, combine the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove the roast and vegetables from the crock pot and place them on a serving platter. Cover with foil to keep warm.
To make the gravy, pour the cooking liquid from the crock pot into a saucepan. Bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and water together to form a slurry. Whisk the slurry into the simmering liquid and cook until the gravy thickens, about 2-3 minutes.
Taste the gravy and adjust the seasoning with additional salt or pepper if needed.
Serve the beef roast and vegetables with the gravy drizzled on top. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 26.5 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 5753 mg | 122% | |
*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.
