The Best Crock Pot Roast
Sink into pure comfort with *The Best Crock Pot Roast*, a classic slow-cooked dish that promises fork-tender beef and hearty vegetables infused with rich, savory flavors. This easy, hands-off recipe combines a perfectly seared chuck roast, aromatic herbs like rosemary and thyme, and a medley of carrots and potatoes, all simmered in a robust broth with Worcestershire sauce for a mouthwatering finish. With just 25 minutes of prep time and 8 hours of slow cooking, this family-friendly meal is ideal for busy weeknights or cozy Sunday dinners. Serve it straight from the crock pot for a no-fuss, flavorful feast that everyone will love! Perfect for search terms like "slow cooker roast beef," "easy crock pot recipes," and "comfort food with vegetables."
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 4 Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 medium Carrots
- 3 large Potatoes
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Instructions
Season the chuck roast on all sides with the salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. This step locks in the flavor.
While the roast is searing, peel and slice the onion into thick wedges, and peel and crush the garlic cloves.
Place the onions and garlic in the bottom of the crock pot.
Transfer the seared roast to the crock pot, placing it on top of the onions and garlic.
Pour the beef broth and Worcestershire sauce over the roast.
Peel and chop the carrots into large chunks and cut the potatoes into quarters. Add the carrots and potatoes to the crock pot, spreading them around the roast.
Add the fresh rosemary and thyme sprigs on top of the roast and vegetables.
Cover and cook on low for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Once done, remove the rosemary and thyme sprigs. Shred the roast with two forks if desired. Serve hot with the vegetables and a spoonful of the rich cooking juices from the crock pot.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1414 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.
