To Die for Crock Pot Roast
Experience pure comfort food bliss with the "To Die For Crock Pot Roast," a slow-cooked masterpiece that's fall-apart tender and bursting with rich, savory flavor. This hearty dish features a perfectly seared beef chuck roast nestled alongside chunky carrots, potatoes, and onions, all simmering for hours in a flavorful broth crafted from soy sauce, Worcestershire sauce, garlic, and fragrant herbs like thyme and rosemary. The low-and-slow cooking transforms the roast into a melt-in-your-mouth delight, while the vegetables absorb all the delicious juices. The final touch? A luscious, homemade gravy made from the crock pot drippings, thickened to perfection for drizzling. With minimal prep and just one pot to clean, this easy crock pot roast recipe is an ultimate dinner idea for family gatherings, Sunday suppers, or cozy nights in. Serve it warm, and savor every bite of this irresistible comfort food classic!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 4 medium carrots
- 5 medium potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast with salt and pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. This step adds flavor to the roast.
Peel and chop the carrots and potatoes into large chunks. Roughly chop the onion and mince the garlic.
Place the seared roast in the bottom of a crock pot. Arrange the carrots, potatoes, and onion around the roast.
In a medium bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast and vegetables in the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours, or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the roast and vegetables from the crock pot and transfer them to a serving platter. Cover with foil to keep warm.
In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the liquid in the crock pot and stir well. Turn the crock pot to HIGH and cook for 5-10 minutes, or until the gravy thickens.
Serve the roast and vegetables with the gravy drizzled on top. Enjoy your 'To Die for Crock Pot Roast'!
Nutrition Facts
Calories |
4910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 34.1 g | ||
| Protein | 283.3 g | 567% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 10780 mg | 229% | |
*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.
