Crockpot Pot Roast Recipe
Easy Crockpot Pot Roast recipe Simple ultimate comfort food
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
- Yield: 6-8 servings
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3-4 lbs Beef Chuck Roast
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 3-4 medium Carrots, chopped
- 2-3 stalks Celery, chopped
- 4 cloves Garlic, minced
- 3 cups Beef Broth
- 1 cup Red Wine (optional)
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 Bay Leaf
- 1.5 lbs Potatoes, quartered
- Salt and Pepper to taste
Instructions
- Sear the beef chuck roast on all sides in olive oil in a large skillet over medium-high heat. Season generously with salt and pepper.
- Transfer the seared roast to a slow cooker.
- Add chopped onion, carrots, and celery to the slow cooker around the roast.
- Stir in minced garlic, beef broth, red wine (if using), Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fall-apart tender.
- Add quartered potatoes to the slow cooker during the last 2-3 hours of cooking.
- Remove the bay leaf before serving. Shred or slice the roast and serve with the vegetables and sauce.
- (Optional) To thicken the sauce, remove roast and vegetables. Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir into sauce and cook on high for 15-20 minutes, or until thickened.
Notes
This Crockpot Pot Roast recipe delivers fall-apart tender beef and melt-in-your-mouth vegetables with minimal effort. A hearty and flavorful dish perfect for weeknights.