Tender Crock Pot Roast Beef
Fall in love with the rich, comforting flavors of this Tender Crock Pot Roast Beef, a truly effortless slow-cooked masterpiece that’s perfect for busy weeknights or cozy Sunday dinners. Featuring a melt-in-your-mouth beef chuck roast paired with hearty baby potatoes, sweet carrots, and aromatic onions and celery, this dish is a complete, wholesome meal cooked to perfection in your crock pot. Infused with a savory blend of beef broth, soy sauce, Worcestershire sauce, and fragrant herbs like thyme and rosemary, every bite is bursting with flavor. The optional gravy, made from the luscious cooking juices, adds a silky finish to this crowd-pleasing dish. With just 20 minutes of prep, this recipe combines convenience and home-cooked goodness, making it an ideal go-to for tender beef roast that truly falls apart with a fork.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 large carrots
- 1 large yellow onion
- 3 celery stalks
- 4 garlic cloves
- 1.5 pounds baby potatoes or Yukon Gold potatoes
- 2 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (optional, for gravy)
- 2 tablespoons cold water (optional, for gravy)
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add the olive oil. Sear the beef roast in the skillet for 3-4 minutes on each side until browned. Remove from the skillet and set aside.
Peel and chop carrots into large chunks. Peel and quarter the onion. Chop celery stalks into large pieces. Mince the garlic cloves.
Place the baby potatoes (unpeeled), carrots, onions, celery, and garlic in the bottom of a large crock pot (slow cooker).
In a medium bowl, combine beef broth, soy sauce, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Whisk well to mix.
Place the seared beef roast on top of the vegetables in the crock pot. Pour the broth mixture evenly over the roast and vegetables.
Cover the crock pot with the lid and cook on LOW for 8 hours or until the beef is tender and falls apart easily with a fork.
Once cooked, remove the beef and vegetables from the crock pot and transfer to a serving platter. Cover with foil to keep warm.
For the gravy (optional): Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. In a small bowl, mix all-purpose flour and cold water into a smooth slurry. Gradually whisk the slurry into the simmering liquid and cook until thickened, about 2-3 minutes.
Serve the roast beef with vegetables and gravy on the side. Enjoy!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1469 mg | 31% | |
*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.
