Description
This Crock Pot Pot Roast is the ultimate comfort food—tender beef slow-cooked with carrots, potatoes, and aromatic herbs. It’s a hands-off, one-pot meal that delivers rich, hearty flavors. Serve it with homemade gravy for a truly satisfying, cozy dinner that’s perfect for cold days.
Ingredients
- 3 lb chuck roast
- 1 onion, sliced
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tbsp Worcestershire sauce
- 4 cups beef stock
- 3 large carrots, chopped
- 1 lb baby gold potatoes
- Fresh thyme, rosemary, and bay leaves
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
1. Sear the Roast
- Season the chuck roast with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the seared roast to the Crock Pot.
2. Sauté Aromatics
- In the same skillet, sauté onions, garlic, tomato paste, brown sugar, and seasonings until softened.
- Deglaze the skillet with Worcestershire sauce and beef stock, scraping up any browned bits from the pan.
3. Assemble
- Add the sautéed aromatics to the Crock Pot along with carrots and potatoes.
- Pour in the beef stock and add fresh herbs.
4. Slow Cook
- Cook on low for 8-10 hours or on high for 5-6 hours until the roast is fork-tender.
5. Serve
- Shred the roast with two forks, remove the herbs, and garnish with fresh parsley.
- Serve with homemade gravy if desired.
Notes
- Add More Veggies: Include mushrooms, celery, or parsnips for more variety.
- Spicy Kick: Add red pepper flakes or extra chili powder for more heat.
- Wine-Infused Flavor: Replace ½ cup of beef stock with red wine for deeper flavor.
- Low-Carb Option: Swap potatoes for turnips or cauliflower for a low-carb version.
- Category: Main Course
- Method: Slow Cooking (Crock Pot)
- Cuisine: American
