Description
A hearty and comforting crock pot pot roast made with tender beef chuck roast, potatoes, carrots, onion, and a savory broth that slow cooks into a rich, flavorful gravy.
Ingredients
- 1.5 to 2 kg beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, cut into chunks
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
- Heat the olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.
- Place the carrots, potatoes, sliced onion, and minced garlic in the bottom of the crock pot.
- Set the seared roast on top of the vegetables.
- In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste.
- Pour the broth mixture over the roast and vegetables.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the beef is fork-tender.
- For a thicker gravy, mix the cornstarch with water and stir it into the cooking liquid during the last 30 minutes of cooking.
- Serve the pot roast warm with the vegetables and spoon the gravy over the top.
Notes
- Searing the roast before slow cooking adds deeper flavor and color.
- Chuck roast works best because it becomes tender and easy to shred after long cooking.
- You can add parsnips, celery, or mushrooms for extra flavor and variety.
- A splash of red wine can be added to the broth for a richer taste.
- Italian seasoning can be used instead of thyme and rosemary for a different herb profile.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 3 months and thaw overnight before reheating.
- Reheat gently with a little extra broth to keep the roast moist.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 145 mg
