Description
This Crock Pot Pot Roast combines tender chuck roast, carrots, potatoes, herbs, and a savory beef broth. The slow cooker creates juicy, fork-tender meat with minimal hands-on work. Finish it with an optional quick gravy for a comforting family dinner.
Ingredients
3 to 4 pound chuck roast, trimmed of excess fat
3 tablespoons olive oil
1 yellow onion, sliced
6 garlic cloves, smashed
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
32 ounces beef stock
2 pounds carrots, peeled and cut into large pieces
2 pounds baby gold potatoes, halved if large
4 sprigs fresh thyme
4 sprigs fresh rosemary
2 bay leaves
3 tablespoons cornstarch, optional for gravy
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh chopped parsley, for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat.
2. Pat the chuck roast dry, then season every side generously with kosher salt and black pepper.
3. Sear the roast for 4 to 5 minutes per side, including the edges, until deeply browned.
4. Transfer the browned roast to a 6 to 7 quart slow cooker.
5. Reduce the skillet heat to medium and add the sliced onion with a pinch of salt and pepper.
6. Cook the onion for about 4 minutes, stirring occasionally.
7. Add the garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder.
8. Cook for about 1 minute, stirring until the mixture smells fragrant.
9. Pour in the Worcestershire sauce and a small splash of beef stock.
10. Scrape the browned bits from the bottom of the skillet.
11. Transfer the onion mixture to the slow cooker.
12. Add the carrots, potatoes, remaining beef stock, thyme, rosemary, and bay leaves.
13. Cover and cook on High for 5 to 6 hours or on Low for 8 to 10 hours.
14. Check the roast for tenderness. It should pull apart easily with two forks.
15. Remove the herbs and bay leaves before serving.
16. For the optional gravy, strain the cooking liquid into a saucepan over medium heat.
17. Mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth.
18. Whisk the slurry into the simmering cooking liquid.
19. Cook for several minutes, stirring often, until the gravy thickens.
20. Season the gravy with salt and pepper, then serve it over the roast and vegetables.
21. Garnish with chopped parsley before serving.
Notes
Cut the carrots into pieces similar in size to the potatoes so the vegetables cook evenly.
Do not skip searing the roast. Browning creates deeper flavor and improves the finished texture.
A 6 to 7 quart slow cooker works best for this recipe.
If your slow cooker is smaller, cut the roast into two pieces before searing and cooking.
Check the vegetables near the end of cooking. If they become tender before the beef, remove them and return them to the slow cooker once the roast shreds easily.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions for up to 3 months.
Reheat gently with a little broth or gravy to keep the meat moist.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/10 of the meat, vegetables, and broth or gravy
- Calories: 345
- Sugar: 7.7 g
- Sodium: 738.7 mg
- Fat: 11.6 g
- Carbohydrates: 28.9 g
- Fiber: 5.8 g
- Protein: 31.6 g
- Cholesterol: 80.4 mg