Savory Crock Pot Pot Roast
Elevate your weeknight dinners with this tender and flavorful Savory Crock Pot Pot Roast! Packed with hearty chuck roast, wholesome vegetables like carrots, potatoes, and celery, and infused with aromatic seasonings including thyme and garlic, this classic comfort food is a guaranteed crowd-pleaser. Cooked low and slow for hours, the meat becomes irresistibly juicy, while the rich Worcestershire beef broth creates the perfect base for a velvety homemade gravy. With just 20 minutes of prep time, this one-pot wonder is effortless to assemble and ideal for busy days. Serve up a perfectly balanced meal with minimal effort, and let your slow cooker do all the work!
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 4 medium potatoes
- 2 large celery stalks
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the chuck roast on all sides with salt, black pepper, dried thyme, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on each side for 2-3 minutes until browned. Transfer the roast to the crock pot.
Peel and slice the onion into thick wedges. Peel and cut the carrots into 2-inch pieces. Quarter the potatoes. Chop the celery stalks into 2-inch pieces.
Add the onion, carrots, potatoes, and celery around the roast in the crock pot.
Pour the beef broth and Worcestershire sauce into the crock pot, ensuring the vegetables are mostly submerged.
Cover the crock pot and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
Once cooked, remove the roast and vegetables from the crock pot and transfer to a serving platter. Cover with foil to keep warm.
To make the gravy, strain 2 cups of the cooking liquid into a saucepan. Bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to form a slurry. Slowly whisk the slurry into the simmering liquid and cook until thickened, about 2-3 minutes.
Serve the pot roast and vegetables with the gravy on the side or drizzled over the top.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1431 mg | 30% | |
*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.
