Homestyle Pot Roast for the Crock Pot
Tender, flavorful, and irresistibly comforting, this Homestyle Pot Roast for the Crock Pot is the ultimate set-it-and-forget-it recipe. With a perfectly seared chuck roast as the centerpiece, this dish pairs melt-in-your-mouth beef with a medley of hearty vegetables like Yukon Gold potatoes, carrots, and celery, all slow-cooked to perfection. Infused with a savory blend of beef broth, Worcestershire sauce, tomato paste, garlic, and aromatic herbs like thyme and bay leaf, every bite bursts with rich, homemade flavor. Ideal for busy weeknights or cozy family dinners, this crock pot recipe requires just 20 minutes of prep before simmering low and slow for hours of effortless cooking. Serve with a drizzle of the luscious cooking liquid for an unforgettable meal that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 4 whole Carrots, peeled and cut into chunks
- 6 whole Yukon Gold potatoes, quartered
- 3 whole Celery stalks, cut into pieces
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
Instructions
Season the chuck roast generously with kosher salt and ground black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 2-3 minutes on each side until a dark, golden crust forms. Remove the roast from the skillet and set it aside.
Layer the carrots, potatoes, and celery on the bottom of the crock pot. Place the seared roast on top of the vegetables.
Add the chopped onion and minced garlic over the roast.
In a medium bowl, mix together the beef broth, Worcestershire sauce, and tomato paste. Pour this mixture over the roast and vegetables in the crock pot.
Add the bay leaf and sprinkle the thyme over the contents of the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the roast is tender and easily pulls apart with a fork.
Remove the bay leaf before serving. Use a slotted spoon to transfer the vegetables to a platter and slice or shred the pot roast to serve alongside the vegetables.
Optional: Drizzle the cooking liquid over the meat and vegetables or serve alongside as a sauce.
Nutrition Facts
Calories |
4346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9200 mg | 400% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 41.3 g | ||
| Protein | 387.5 g | 775% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 722 mg | 56% | |
| Iron | 57.7 mg | 321% | |
| Potassium | 11208 mg | 238% | |
*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.
