Family Favorite Crock Pot Pot Roast
Get ready to savor the ultimate comfort food with this Family Favorite Crock Pot Pot Roast—an easy, hearty dinner that practically cooks itself. This recipe transforms a 3-pound chuck roast into a melt-in-your-mouth masterpiece, slow-cooked to tender perfection alongside carrots, russet potatoes, and a medley of aromatic flavors like garlic, onion, and thyme. A quick sear locks in the meat's juices, while a rich, savory blend of beef broth and Worcestershire sauce bathes the ingredients in irresistible flavor during its 8-hour simmer. Ideal for busy weekdays or cozy Sundays, this one-pot wonder is a hassle-free way to feed the whole family. Serve it warm with its savory cooking liquid drizzled on top for a meal that feels like a hug on a plate!
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 lbs Chuck roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 large Carrots
- 4 medium Russet potatoes
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 leaf Bay leaf
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 4-5 minutes per side until a golden-brown crust forms.
Transfer the seared roast to the crock pot.
Peel and chop the onion into wedges. Peel and mince the garlic cloves. Add both to the crock pot around the roast.
Peel and slice the carrots into large chunks. Wash and quarter the potatoes. Add them to the crock pot.
In a medium bowl, mix together the beef broth, Worcestershire sauce, and dried thyme. Pour this mixture over the roast and vegetables in the crock pot.
Add the bay leaf for extra flavor.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the roast is tender and easily shredded with a fork.
Remove the bay leaf before serving.
Serve the pot roast warm with the vegetables and some of the cooking liquid drizzled over the top.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1579 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.
