Description
This slow-cooked pot roast is the ultimate comfort meal that requires minimal effort but delivers maximum flavor. Tender beef, melt-in-your-mouth vegetables, and a rich savory broth make it a family favorite for busy days or cozy dinners. The crock pot does all the hard work while you go about your day, returning to a warm, satisfying meal ready to enjoy.
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, cut into chunks
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and brown the roast on all sides.
- Transfer the roast to the crock pot. Add carrots, potatoes, and onions around the meat.
- Pour beef broth and Worcestershire sauce over the ingredients. Add garlic, bay leaves, and thyme sprigs.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until meat is tender.
- Remove meat and vegetables, let meat rest before slicing. Strain and reduce cooking liquid for gravy if desired.
- Garnish with chopped parsley before serving.
Notes
- Browning the meat first is essential for deep flavor.
- Avoid opening the lid frequently during cooking.
- Adjust seasoning after cooking for best results.
- Rest the meat before slicing to keep it juicy.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) / 5 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg