Crockpot Pot Roast
A comforting and flavorful pot roast that cooks slowly in a crockpot, resulting in tender meat and delicious vegetables.
Equipment
- Crockpot
- Mixing Bowl
Ingredients
- 2.5 lbs Chuck Roast
- 1 lb Potatoes Diced
- 3 pieces Carrots Peeled and sliced
- 1 medium Yellow Onion Diced
- 1 cup Beef Stock
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Minced Garlic
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Cornstarch For thickening
- 8 oz Sliced Mushrooms
Instructions
- Season the chuck roast generously with salt and pepper, then place it in the bottom of the crockpot.
- Layer the diced potatoes, sliced carrots, and diced onion around the roast.
- In a mixing bowl, combine the beef stock, Worcestershire sauce, minced garlic, garlic powder, onion powder, oregano, and thyme. Pour this mixture over the roast and vegetables.
- Cover the crockpot and cook on low for 7-8 hours or on high for 6-7 hours.
- If desired, mix cornstarch with water to make a slurry and stir it in during the last 30 minutes to thicken the gravy. Add sliced mushrooms in the last 10-15 minutes of cooking.
- Once done, serve warm with gravy poured over the top.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.