My Really Good Beef Roast Crock Pot
Elevate your weeknight dinners with "My Really Good Beef Roast Crock Pot," a hearty and flavorful one-pot meal that's as simple as it is satisfying. This recipe takes a tender, seared beef chuck roast and lets it simmer to perfection alongside a medley of rustic vegetables like carrots, potatoes, and onions in a savory broth infused with garlic, Worcestershire sauce, and fragrant herbs like thyme and rosemary. Perfect for busy days, this slow-cooked masterpiece requires just 20 minutes of prep before the crock pot works its magic, delivering a melt-in-your-mouth roast and perfectly tender veggies after 8 hours on low. Serve it with the rich cooking liquid as a gravy for a comforting, crowd-pleasing meal the whole family will love. Ideal for cold winter evenings or lazy Sundays, this dish is the ultimate in easy, home-cooked comfort food!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 3 medium potatoes
- 3 cloves garlic cloves
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned, then transfer it to the crock pot.
Peel and slice the onion into thick wedges, and add them to the crock pot around the roast.
Peel and chop the carrots into large chunks, and quarter the potatoes. Add them to the crock pot as well.
Mince the garlic cloves and sprinkle them over the beef and vegetables.
In a small bowl, whisk together the beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the contents of the crock pot.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is fork-tender and the vegetables are soft.
Once cooked, carefully remove the roast and vegetables from the crock pot. Shred or slice the beef as desired.
Serve the roast and vegetables warm with some of the cooking liquid as gravy.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 29.2 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 8527 mg | 181% | |
*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.
