Turn It on and Walk Away Crock Pot Roast
Effortlessly savor the comfort of a hearty home-cooked meal with the "Turn It On and Walk Away Crock Pot Roast." This foolproof recipe combines tender, slow-cooked chuck roast with a medley of carrots, russet potatoes, and onions, all bathed in a rich, flavorful broth infused with aromatic thyme, rosemary, and Worcestershire sauce. With just 20 minutes of prep, this set-it-and-forget-it recipe lets your crock pot do the work, filling your kitchen with irresistible aromas as the roast becomes melt-in-your-mouth tender. Perfect for busy weeknights or lazy weekends, this one-pot wonder is as satisfying as it is simple. Serve with the robust vegetables and a drizzle of savory broth for a truly comforting dinner that feels gourmet with minimal effort.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 4 Carrots, peeled and cut into chunks
- 4 Russet potatoes, peeled and quartered
- 1 Yellow onion, sliced
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Pat the chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 3-4 minutes on each side until a deep brown crust forms. Remove from the skillet and set aside.
Place the carrots, potatoes, onion, and minced garlic into the bottom of the crock pot, creating a bed for the roast.
Lay the seared chuck roast on top of the vegetables.
In a medium-sized bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
Pour the liquid mixture over the roast and vegetables in the crock pot.
Cover the crock pot with its lid and set it to cook on LOW for 8 hours or HIGH for 4-5 hours. Avoid lifting the lid during cooking to maintain consistent heat.
Once the cooking time is complete, check if the roast is tender by inserting a fork. It should easily shred apart.
Serve the pot roast with the cooked vegetables on a plate, spooning some of the delicious broth over the top for extra flavor.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 9.1 mg | 50% | |
| 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.
