Simple Delicious Pot Roast Crock Pot
Transform your weeknight dinner routine with this Simple Delicious Pot Roast Crock Pot recipe—brimming with flavor, tender veggies, and melt-in-your-mouth chuck roast. Perfect for busy days, this slow cooker classic combines the robust flavors of garlic, Worcestershire sauce, and fresh thyme with hearty carrots, celery, baby potatoes, and a rich beef broth for a one-pot meal that’s as comforting as it is effortless. With just 15 minutes of prep and the magic of slow cooking, you’ll come home to a fork-tender roast surrounded by perfectly cooked vegetables and a savory, soul-warming sauce. Serve it over mashed potatoes or enjoy it on its own—this pot roast is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 3 lbs Chuck roast
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 4 Carrots, peeled and cut into large chunks
- 3 Celery stalks, cut into large pieces
- 1 Yellow onion, cut into wedges
- 12 oz Baby potatoes
- 1.5 cups Beef broth
- 2 tbsp Worcestershire sauce
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tbsp Cornstarch (optional, for thickening sauce)
- 2 tbsp Water (optional, for thickening with cornstarch)
Instructions
Season the chuck roast generously with salt, black pepper, and garlic powder on all sides.
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 the roast aside.
Place the carrots, celery, onion, and baby potatoes in the bottom of the Crock Pot to form a bed of vegetables.
Place the seared chuck roast on top of the vegetables.
In a small bowl, whisk together beef broth and Worcestershire sauce, then pour the mixture over the roast and vegetables in the Crock Pot.
Add bay leaves and fresh thyme sprigs to the Crock Pot.
Cover the Crock Pot with the lid and cook on low for 8-10 hours, or until the roast is fork-tender and the vegetables are cooked through. Alternatively, cook on high for 4-6 hours.
Once cooked, remove the bay leaves and thyme sprigs from the Crock Pot.
If you prefer a thicker sauce, combine cornstarch and water in a small bowl to create a slurry. Stir the slurry into the liquid in the Crock Pot and cook on high for an additional 10-15 minutes until the sauce thickens.
Serve the pot roast with the vegetables and sauce. Enjoy!
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 12188 mg | 530% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 34.0 g | ||
| Protein | 372.8 g | 746% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 593 mg | 46% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 8360 mg | 178% | |
*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.
