Savory Crock Pot Roast
Transform your weeknight dinner routine with this *Savory Crock Pot Roast*, a hearty and flavorful dish that's as comforting as it is effortless. Tender beef chuck roast is seasoned to perfection, seared for a caramelized crust, and slow-cooked alongside aromatic onions, garlic, and a medley of root vegetables. Infused with herbs like rosemary and thyme and enriched with a luscious beef broth and Worcestershire sauce, this dish delivers melt-in-your-mouth meat and perfectly cooked potatoes and carrots. A thickened, homemade gravy ties everything together, making it an irresistible centerpiece for any family meal. With minimal prep and the magic of the crock pot, this recipe is your go-to for an easy, satisfying dinner that feels like a special occasion. Perfect for cozy gatherings or busy weeknights!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 4 medium Carrots
- 4 medium Russet potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from heat and set aside.
Peel and roughly chop the yellow onion. Mince the garlic cloves. Peel and cut the carrots and russet potatoes into large chunks.
Layer the onions and garlic at the bottom of the crock pot to create a flavorful bed for the roast.
Place the seared beef chuck roast on top of the onion and garlic layer.
Add the carrots and potatoes around the roast in the crock pot.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Add the fresh thyme and rosemary sprigs on top for an aromatic touch.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the meat is tender and falls apart easily.
Once cooking is complete, remove the roast and vegetables from the crock pot and transfer them to a serving platter. Cover with foil to keep warm.
Pour the remaining liquid from the crock pot into a saucepan and bring it to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually add the slurry to the simmering liquid, stirring constantly, until the gravy thickens (about 2-3 minutes).
Slice the roast and serve it with the vegetables, drizzled with the savory gravy. Enjoy your meal!
Nutrition Facts
Calories |
4643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.1 g | 387% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6850 mg | 298% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 30.2 g | ||
| Protein | 275.7 g | 551% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 9227 mg | 196% | |
*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.
