Ready After Church Pot Roast Dinner
Prepare to wow your dinner table with the "Ready After Church Pot Roast Dinner," a classic comfort food recipe that's as easy as it is satisfying! This melt-in-your-mouth slow-cooked beef chuck roast is seasoned to perfection and nestled atop a hearty medley of tender Yukon Gold potatoes, sweet carrots, celery, and onions. Infused with a rich, savory blend of beef broth, Worcestershire sauce, and tomato paste, this one-pot meal creates its own luxurious gravy for the ultimate finishing touch. Perfect for busy Sundays, this hands-off recipe requires just 20 minutes of prep before the slow cooker does all the hard work, leaving you with a fork-tender pot roast and perfectly cooked vegetables waiting to greet you after church. Serve this timeless Sunday supper with the flavorful gravy drizzled on top for a hearty, no-fuss family feast that’s worth gathering around.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 stalks Celery stalks
- 6 small Yukon Gold potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, and garlic powder.
In a large skillet over medium-high heat, heat the olive oil. Sear the roast for 2-3 minutes on each side until browned. Remove the roast and set aside.
Peel and coarsely chop the yellow onion. Peel and cut the carrots into 2-inch pieces. Slice the celery stalks into similar-sized pieces. Quarter the Yukon Gold potatoes.
Layer the vegetables (onions, carrots, celery, and potatoes) in the bottom of a large slow cooker.
Place the seared roast on top of the vegetables.
In a medium bowl, whisk together beef broth, Worcestershire sauce, and tomato paste until smooth. Pour the mixture over the roast and vegetables.
Cover the slow cooker and cook on low for 7 hours (or on high for 4-5 hours) until the beef is fork-tender.
Once done, remove the roast and vegetables from the slow cooker and transfer to a serving platter. Tent with foil to keep warm.
Pour the cooking liquid into a small saucepan and bring to a simmer over medium heat.
In a small bowl, whisk together cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering cooking liquid. Cook until the gravy thickens, about 2-3 minutes.
Serve the pot roast and vegetables with the gravy drizzled on top or on the side. Enjoy your hearty Sunday supper!
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8047 mg | 350% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 28.4 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5956 mg | 127% | |
*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.
