Best Pot Roast Crock Pot Recipe
A hearty and comforting pot roast featuring tender beef, flavorful vegetables, and aromatic herbs, all simmered to perfection in a slow cooker.
Equipment
- Crockpot
- Skillet
- Cutting Board
Ingredients
- 3-4 lbs Chuck Roast
- 2 cups Low-Sodium Beef Broth
- 4 large Carrots Chopped
- 4 medium Yukon Gold Potatoes Quartered
- 1 large Onion Sliced
- 4 cloves Garlic Minced
- 2 teaspoons Fresh Thyme or 1 tsp dried
- 2 teaspoons Fresh Rosemary or 1 tsp dried
- Salt and Pepper To taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prep your ingredients: peel and chop the carrots, quarter the potatoes, slice the onion, and mince the garlic.
- Season the chuck roast generously with salt and pepper on both sides.
- Sear the roast in a hot skillet with a bit of oil for 3-4 minutes on each side until browned.
- Place the seared roast in the bottom of the crockpot.
- Layer the carrots, potatoes, onions, and garlic on top of the roast.
- Sprinkle thyme and rosemary over the vegetables, then pour in the beef broth.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours until the roast is fork-tender.
- Check for tenderness 30 minutes before the end of cooking; if it's not tender, let it continue cooking.
- Once done, serve with the vegetables and juices over the top.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.