New England Crock Pot Roast
Slow-cooked to tender perfection, this New England Crock Pot Roast is the ultimate comforting one-pot meal. Featuring a melt-in-your-mouth beef chuck roast paired with hearty root vegetables like carrots, parsnips, and potatoes, this recipe brings classic New England flavors to your table. The rich, savory broth—enhanced with a touch of red wine, Worcestershire sauce, and aromatic herbs like thyme and rosemary—infuses every bite with deep flavor and warmth. With just 30 minutes of prep time and a hands-off, all-day simmer in the crock pot, this dish is as effortless as it is satisfying. Serve it as a wholesome family dinner alongside crusty bread to soak up the luscious gravy, and enjoy a true taste of home-cooked comfort. Perfect for cold evenings or cozy gatherings, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 3 medium parsnips
- 5 medium red potatoes
- 2 stalks celery stalks
- 3 cloves minced garlic
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side, until browned. Transfer the roast to the crock pot.
Peel and chop the yellow onion into wedges. Slice the carrots, parsnips, and celery into 2-inch pieces. Halve the red potatoes.
Add the chopped vegetables and potatoes to the crock pot, arranging them around the roast.
In a medium bowl, mix the beef broth, red wine (if using), tomato paste, Worcestershire sauce, minced garlic, thyme, and rosemary. Stir until the tomato paste is fully dissolved.
Pour the broth mixture over the roast and vegetables in the crock pot. Add the bay leaves.
Cover the crock pot with its lid and cook on low heat for 8 hours or until the beef is tender and easily pulls apart with a fork.
Remove the bay leaves and discard. Transfer the roast to a cutting board and shred or slice it as desired.
Serve the roast with the vegetables and spoon the cooking juices over the top as a rich gravy. Adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Calories |
4978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.1 g | 401% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 53.3 g | ||
| Protein | 278.6 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 10679 mg | 227% | |
*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.
