Toss It in the Crock Pot and Go Roast
Get ready to savor a no-fuss, flavor-packed meal with the "Toss It in the Crock Pot and Go Roast" recipe! This hearty, slow-cooked chuck roast combines tender, juicy beef with a medley of carrots, potatoes, celery, and onions for a comforting, one-pot dinner that's as easy as it is delicious. With just 20 minutes of prep time, a quick sear for extra flavor, and a rich, savory broth made from beef stock, Worcestershire sauce, and tomato paste, this dish transforms into a melt-in-your-mouth masterpiece after hours of hands-free cooking. Perfect for busy days, this family-friendly crockpot roast is infused with aromatic garlic, thyme, and rosemary, creating an irresistible, stress-free meal that serves up to six. Serve it with the flavorful broth as gravy for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 4 medium Carrots
- 5 medium Potatoes
- 3 Celery stalks
- 1 large Onion
- 3 cloves Minced garlic
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Season the chuck roast generously with salt and black pepper on all sides.
Sear the roast in the hot skillet for 2-3 minutes per side, until browned. This step is optional but adds great flavor.
While the roast is searing, peel and chop the carrots into 2-inch pieces. Cube the potatoes into large chunks. Slice the celery stalks and onion.
Place the carrots, potatoes, celery, and onion in the bottom of the crock pot, creating a vegetable base.
Add the minced garlic, dried thyme, and dried rosemary to the vegetables for seasoning.
Once seared, place the chuck roast on top of the vegetables in the crock pot.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and any leftover seasoning from the searing step.
Pour the mixture over the roast and vegetables, ensuring everything is well coated.
Cover the crock pot with its lid and set it to cook on low for 8 hours or high for 4-5 hours.
Check the roast about halfway through cooking, ensuring the vegetables remain submerged in the liquid for even cooking.
Once the cooking time is complete, the roast should be tender and easily shredded with a fork.
Serve the roast with the cooked vegetables and some of the rich broth as a gravy. Enjoy your stress-free, hearty meal!
Nutrition Facts
Calories |
4542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 10299 mg | 448% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 39.2 g | ||
| Protein | 390.6 g | 781% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 590 mg | 45% | |
| Iron | 60.1 mg | 334% | |
| Potassium | 11612 mg | 247% | |
*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.
