Old Fashioned Sunday Supper Crock Pot
Transform your weekend with the comforting flavors of an Old Fashioned Sunday Supper Crock Pot recipe, a slow-cooked classic perfect for family gatherings or cozy evenings. This hearty dish features tender, melt-in-your-mouth beef chuck roast, seasoned to perfection and seared for added depth of flavor. Nestled on a bed of golden potatoes, sweet carrots, and savory onions, every bite is infused with a rich blend of beef broth, Worcestershire sauce, and fragrant fresh herbs like thyme and rosemary. The set-it-and-forget-it crock pot preparation makes this recipe a stress-free way to enjoy an old-fashioned, home-cooked meal with minimal effort. Serve it topped with a velvety homemade gravy made from the simmered juices, creating the ultimate comfort food experience. Perfect for busy families or anyone seeking the nostalgic taste of a traditional Sunday roast dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large yellow onions
- 4 medium carrots
- 1.5 pounds gold potatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
In a large skillet, heat olive oil over medium-high heat. Sear the beef roast for 3-4 minutes on each side until browned. Remove and set aside.
Peel and slice the onions into thick wedges. Cut the carrots into 2-inch pieces and halve the gold potatoes, leaving the skin on.
Place the onion wedges in the bottom of the crock pot. Arrange the carrots and potatoes around the edges, creating a base for the beef roast.
Place the seared beef chuck roast on top of the vegetables in the crock pot.
In a medium bowl, mix the beef broth and Worcestershire sauce. Pour the mixture over the beef and vegetables.
Add the fresh thyme and rosemary sprigs on top for added flavor.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef and vegetables from the crock pot and place on a serving platter. Discard the thyme and rosemary sprigs.
To make a gravy, pour 2 cups of the cooking liquid into a small saucepan. In a separate bowl, mix the cornstarch and water until smooth, then whisk into the saucepan. Simmer over medium heat until thickened, about 3-5 minutes.
Serve the beef roast with the vegetables and top with the gravy. Enjoy your old-fashioned Sunday supper!
Nutrition Facts
Calories |
4623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 36.9 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 8150 mg | 173% | |
*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.
