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Crock Pot Pot Roast

A plate of crock pot pot roast with tender beef, carrots, and potatoes in a rich gravy.
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Enjoy a tender, fall-apart pot roast with vegetables and rich gravy, perfect for a simple weeknight dinner.

Ingredients

Scale
  • 3–4 lb chuck roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 lb potatoes, cut into chunks
  • 1 lb carrots, cut into chunks
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  1. Pat the chuck roast dry and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
  3. Transfer the roast to your crock pot.
  4. Add the chopped onion and minced garlic around the roast.
  5. Pour in the beef broth and Worcestershire sauce. Sprinkle with thyme and rosemary.
  6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender.
  7. Add the potatoes and carrots to the crock pot during the last 2-3 hours of cooking.
  8. Once the roast is cooked, remove it from the crock pot and shred it with two forks.
  9. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  10. Stir the slurry into the liquid in the crock pot. Turn the crock pot to high (if on low) and cook for 15-20 minutes, or until the gravy has thickened.
  11. Serve the shredded roast and vegetables with the gravy.

Notes

  • For best results, use a 3-4 pound chuck roast.
  • You can substitute other root vegetables like parsnips or turnips.
  • This recipe makes great leftovers.
  • Consider this a fantastic alternative to meal planning services.

Nutrition

Find it online: https://www.purecookingjoy.com/crock-pot-pot-roast/

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