Pot Roast in a Crock Pot
Indulge in the ultimate comfort food with this tender and flavorful Pot Roast in a Crock Pot, a set-it-and-forget-it recipe perfect for busy households. Featuring a succulent 3-pound chuck roast seared to perfection and slow-cooked with hearty vegetables like carrots, baby potatoes, and onions, this dish is infused with a rich beef broth, a splash of Worcestershire sauce, and fragrant herbs like thyme and rosemary. The magic happens over eight hours of slow cooking, yielding a melt-in-your-mouth roast paired with a savory, homemade gravy. With only 15 minutes of prep time, this easy crock pot pot roast is a classic one-pot meal that will delight your family or guests. Perfect for weeknight dinners, meal prep, or special occasions, this dish proves that big flavor doesn’t always mean big effort!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 1.5 pounds Baby potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the chuck roast generously on all sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Set aside.
Peel and chop the onion into large chunks. Chop carrots into 2-inch pieces. Keep baby potatoes whole or halve them if they are large.
Place the chopped onion at the bottom of the crock pot, followed by the carrots and baby potatoes.
Place the seared chuck roast on top of the vegetables.
In a small bowl, mix beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables.
Cover the crock pot with its lid and set it to low heat. Cook for 8 hours or until the roast is tender and easily shreds with a fork.
Once cooked, remove the roast and vegetables from the crock pot and set them aside on a serving platter.
To make the gravy, strain the juices left in the crock pot into a saucepan. Bring the liquid to a simmer over medium heat.
In a small bowl, mix cornstarch and water until smooth. Whisk the mixture into the saucepan, stirring constantly, until the sauce thickens, about 2-3 minutes.
Serve the pot roast with the vegetables and drizzle with the gravy. Enjoy!
Nutrition Facts
Calories |
4126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12324 mg | 536% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.8 g | ||
| Protein | 378.0 g | 756% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 503 mg | 39% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 8687 mg | 185% | |
*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.
