Pot Roast Crock Pot
Transform your weeknight dinner routine with this tender and flavorful Pot Roast Crock Pot recipe! Featuring a perfectly seasoned chuck roast, slow-cooked to juicy perfection alongside hearty carrots, red potatoes, and a savory medley of herbs, this dish offers a comforting, all-in-one meal that’s as easy to prepare as it is delicious. Searing the roast beforehand locks in the flavor, while a rich, homemade beef broth infused with garlic, tomato paste, Worcestershire sauce, thyme, and rosemary forms the base for an irresistible gravy. Best of all, your crock pot does all the heavy lifting, making it the perfect hands-off dinner solution for busy days. Serve this classic pot roast with its silky gravy draped over the melt-in-your-mouth beef and robust veggies for a true crowd-pleaser that’s sure to satisfy the whole family. Ideal for meal prepping or special occasions, this hearty recipe is a must-try for lovers of comforting crock pot meals.
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Recipe Information
Ingredients
- 3 lbs chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 large carrots
- 6 medium red potatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp all-purpose flour
- 2 tbsp water
Instructions
Season the chuck roast with 1 tsp salt and 1 tsp black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. Transfer the roast to the crock pot.
Slice the onion into thick wedges and mince the garlic. Add them to the skillet and sauté for 2-3 minutes, scraping up browned bits from the pan. Add them to the crock pot.
Peel and chop carrots into 2-inch pieces. Quarter the red potatoes. Arrange them around the roast in the crock pot.
In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables.
Cover the crock pot with the lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is tender and easily shreds with a fork.
Once cooking is complete, carefully remove the roast and vegetables to a serving platter and cover to keep warm.
To make the gravy, strain the cooking liquid into a saucepan. Bring it to a simmer over medium heat.
In a small bowl, whisk together flour and water to form a slurry. Slowly whisk the slurry into the simmering liquid until thickened. Adjust seasoning with additional salt and pepper, if desired.
Serve the pot roast with the gravy drizzled over the top, alongside the cooked vegetables.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1648 mg | 35% | |
*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.
