Yankee Pot Roast of Beef with Vegetables in the Crock Pot
Prepare to savor the ultimate comfort food with this Yankee Pot Roast of Beef with Vegetables in the Crock Pot, a classic one-pot meal that’s as hearty as it is effortless. Tender beef chuck roast is seared to perfection, then slow-cooked for hours alongside a medley of carrots, potatoes, and celery in a rich, savory broth flavored with garlic, onions, tomato paste, and a hint of Worcestershire sauce. Optional red wine adds a touch of depth, while fresh thyme and a bay leaf infuse the dish with aromatic warmth. Perfect for a cozy family dinner or meal prepping, this timeless recipe requires just 15 minutes of prep time before your crock pot does the rest, delivering fall-apart beef and perfectly cooked vegetables with minimal effort. Serve it with a ladle of the flavorful cooking juices for a comforting meal that’s sure to impress. Keywords: Yankee pot roast recipe, slow cooker beef roast, crock pot one-pot meal, classic comfort food, easy family dinner idea.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium (sliced) yellow onion
- 4 minced garlic cloves
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 medium (peeled and cut into chunks) carrots
- 4 medium (quartered) potatoes
- 3 cut into chunks celery stalks
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
Season both sides of the beef chuck roast with salt and black pepper.
In a large skillet over medium-high heat, heat the olive oil. Sear the roast for 4-5 minutes on each side until well browned. Remove and set aside.
In the same skillet, add the sliced yellow onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute. Transfer the onions and garlic to the crock pot.
In a bowl, whisk together the beef broth, red wine (if using), tomato paste, and Worcestershire sauce.
Place the seared roast on top of the onions and garlic in the crock pot. Pour the broth mixture over the beef.
Add the carrots, potatoes, and celery around the roast. Tuck in the fresh thyme sprigs and bay leaf.
Cover the crock pot with the lid and cook on low for 8 hours, or until the beef is fork-tender and the vegetables are soft.
Remove the roast from the crock pot and let it rest for 5 minutes before slicing or shredding.
Discard the thyme sprigs and bay leaf. Serve the beef with the vegetables and spoon the broth from the pot over the top for extra flavor.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1117 mg | 24% | |
*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.
