Crockpot Pot Roast
A comforting and tender beef chuck roast slow-cooked with hearty vegetables and flavorful broth, perfect for busy families and gatherings.
Ingredients
Main Ingredients
- 3-4 lbs beef chuck roast Choose a good quality cut for best flavor.
- 1 lb baby potatoes
- 3-4 pieces carrots, chopped
- 1 piece onion, quartered
- 2-3 cups beef broth Adjust liquid based on desired moistness.
- 2-3 cloves garlic, minced
Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preparation
- Place the beef chuck roast in the bottom of the crockpot.
- Season the roast generously with salt, black pepper, dried thyme, and dried rosemary, rubbing the spices over the entire surface.
- Add baby potatoes, chopped carrots, and quartered onion around the roast.
- Slowly pour the beef broth over the ingredients.
Cooking
- Cover the crockpot and set it to low for 8-10 hours or high for 4-6 hours.
- Check if the meat is tender and easily pulls apart with a fork once the cooking time is complete.
Serving
- Serve the pot roast warm with the vegetables on the side, ladling some broth over the dish.
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Notes
For optimal flavor, sear the roast before placing it in the crockpot. Store leftovers in airtight containers for up to three days in the refrigerator or freeze for up to three months.