Description
This Crockpot Beef Pot Roast is the ultimate set-it-and-forget-it comfort food. With tender chuck roast, hearty vegetables, and a rich, savory broth, it’s a family favorite perfect for cozy dinners.
Ingredients
3–4 lb beef chuck roast
1 large onion, chopped
4 carrots, peeled and cut into chunks
1.5 lbs baby potatoes, halved
4 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1.5 teaspoons salt
1 teaspoon black pepper
Instructions
1. Season the beef roast generously with salt and pepper.
2. Sear the roast in a large skillet over medium-high heat until browned on all sides.
3. Transfer the seared roast to your slow cooker.
4. Add chopped onion, carrots, potatoes, and garlic around the roast.
5. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and a little more salt and pepper.
6. Pour the mixture over the roast and vegetables.
7. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fork-tender.
8. Remove the roast from the slow cooker and let it rest for 10–15 minutes before slicing.
9. Slice the roast against the grain and serve with the vegetables and flavorful slow cooker gravy.
Notes
For a thicker gravy, remove 1 cup of liquid and whisk with 1 tablespoon cornstarch, then stir back into the slow cooker.
You can add celery for extra depth or rosemary for a more herbaceous finish.
Leftovers reheat beautifully and make a killer pot roast sandwich.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg
Keywords: crockpot beef roast, pot roast with vegetables, slow cooker chuck roast, family dinner, comfort food