Crockpot Pot Roast
A classic comfort food featuring a tender chuck roast slow-cooked with vegetables in a rich broth.
Equipment
- Crockpot
- Large Skillet
Ingredients
- 3-4 pounds Chuck Roast
- 1.5 pounds Baby Potatoes
- 4 large Carrots chopped
- 1 onion chopped
- 3 cloves Garlic minced
- 2 cups Beef Broth
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Dried Thyme
Instructions
- Season the chuck roast generously with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
- In the crockpot, layer the chopped baby potatoes, carrots, onion, and garlic.
- Place the seared roast on top of the vegetables.
- In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Pour over the roast and vegetables.
- Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the meat is fork-tender.
- Remove the bay leaf before serving. Serve the roast with the vegetables and drizzle with the cooking juices.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months.