Easy Crock Pot Roast
Succulent, tender, and bursting with comforting flavors, this Easy Crock Pot Roast is the ultimate set-it-and-forget-it meal perfect for busy weeknights or cozy family dinners. Featuring a 3-pound beef chuck roast seared to perfection before slow cooking, this hearty dish is elevated with aromatic onions, sweet carrots, and creamy Yukon Gold or red potatoes. A savory blend of beef broth, Worcestershire sauce, thyme, and rosemary infuses every bite with rich, satisfying flavor. With just 15 minutes of prep time and the magic of a slow cooker, this no-fuss recipe delivers a classic, melt-in-your-mouth pot roast that pairs beautifully with its own pan gravy. Whether you're a fan of hands-off cooking or craving a timeless comfort food, this crock pot roast is sure to become a regular in your recipe rotation.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 large yellow onion
- 3 medium carrots
- 4 medium potatoes (Yukon Gold or red)
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 tablespoons olive oil
Instructions
Season the chuck roast on all sides with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 2-3 minutes on each side until browned. This step adds depth of flavor but is optional if you're short on time.
Peel and slice the onion into thick wedges. Peel the carrots and cut them into 2-inch chunks. Wash the potatoes and cut them into quarters (no need to peel them).
Layer the onion wedges at the bottom of the crock pot, creating a bed for the roast. Place the seared chuck roast on top of the onions.
Arrange the carrots and potatoes around the roast in the crock pot.
In a small bowl, combine beef broth, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the 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, depending on your time availability.
Once the roast is tender and easily shreddable with a fork, remove it from the crock pot. Let it rest for 5 minutes on a cutting board before slicing or shredding.
Serve the roast and vegetables warm. Drizzle some of the cooking liquid over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.8 g | 370% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5566 mg | 242% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 23.9 g | ||
| Protein | 267.4 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 7548 mg | 161% | |
*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.
