Description
This Crockpot Pot Roast is classic comfort food made easy with tender chuck roast, hearty vegetables, and a rich savory broth cooked low and slow for dependable results.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Season the roast with salt and pepper on all sides.
- Sear the roast in hot olive oil for 2–3 minutes per side.
- Place onion, carrots, and potatoes into the slow cooker.
- Add garlic, thyme, bay leaf, and Worcestershire sauce.
- Place the seared roast on top of the vegetables.
- Pour beef broth around the sides of the roast.
- Cover and cook on low for 8 hours or on high for 4–5 hours.
- Remove the bay leaf and let the roast rest before slicing and serving.
Notes
- Optional: Deglaze the skillet with a splash of beef broth or red wine after searing and pour it into the slow cooker for extra flavor.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg