Looking for a tender pot roast that cooks itself? This Crock Pot Pot Roast recipe is your answer! With juicy, fall-apart chuck roast, hearty carrots, and creamy baby gold potatoes, this slow cooker pot roast is the ultimate comfort food. Cooked low and slow with savory seasonings, beef stock, and fresh herbs, every bite is packed with flavor. Whether you’re making this for a family dinner or meal prepping for the week, this easy pot roast is perfect for any occasion.
Ingredients:
- 3–4 pound chuck roast, fat trimmed
- 3 tablespoons olive oil
- 1 yellow onion, sliced into 1/2” rings
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 32 ounces beef stock
- 2 pounds carrots, peeled and cut into 2–3″ pieces
- 2 pounds baby gold potatoes, halved if large
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons cornstarch (optional, for gravy)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions:
- Heat olive oil in a large sauté pan over medium-high heat.
- Pat the chuck roast dry with paper towels and season generously with Kosher salt and freshly cracked black pepper.
- Sear the roast in the hot pan, cooking each side (including the edges) for 4-5 minutes until browned. Transfer the roast to the slow cooker.
- Without wiping out the pan, reduce heat to medium and add the sliced onion along with a pinch of salt and pepper. Cook, stirring occasionally, for about 4 minutes.
- Add smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a pinch of salt and pepper. Stir and cook for about 1 minute.
- Pour Worcestershire sauce into the pan and add a couple splashes of beef stock. Stir to deglaze the pan, scraping up the flavorful bits.
- Transfer the onion and garlic mixture to the slow cooker. Add the carrots and potatoes. Pour in the remaining beef stock, and season with a few pinches of salt and pepper.
- Nestle the sprigs of thyme, rosemary, and bay leaves among the vegetables.
- Cover and cook on high for 5-6 hours or on low for 8-10 hours, until the roast is fork-tender and easily shreds.
- If making gravy, strain the cooking liquid into a saucepan over medium heat. Dissolve the cornstarch in 3 tablespoons of cold water to make a slurry. Stir this into the simmering liquid and cook until thickened to your liking. Season with salt and pepper.
- Remove the roast from the slow cooker, shred, and serve with the vegetables and gravy. Garnish with fresh parsley.
Why You’ll Love This Recipe
This Crock Pot Pot Roast is the epitome of comfort food. With tender, melt-in-your-mouth chuck roast, savory vegetables, and a rich, flavorful gravy, it’s a dish that’s perfect for any occasion. The slow cooking process allows the meat to absorb all the delicious spices and seasonings, resulting in a hearty, flavorful meal with minimal effort. The hands-off cooking method makes it an ideal weeknight or weekend dinner!
Tips
- Searing the roast: Searing the roast before slow cooking helps lock in flavors, giving the meat a rich, caramelized crust. Don’t skip this step!
- Cutting vegetables: Make sure the carrots and potatoes are cut into similar-sized pieces so they cook evenly.
- Adjusting seasoning: Feel free to adjust the seasoning to your taste. You can add more chili powder for heat or use a low-sodium beef stock if you’re watching salt intake.
Variations and Substitutions
- Vegetarian option: For a plant-based alternative, use a large portobello mushroom or a plant-based roast (e.g., seitan) as a substitute for the chuck roast.
- Extra veggies: You can add parsnips, celery, or other root vegetables to the pot for extra flavor and texture.
- Add wine: For an extra depth of flavor, add a splash of red wine to the slow cooker along with the Worcestershire sauce and stock.
FAQs
Can I cook this on the stovetop instead of the crockpot?
Yes, you can make this pot roast on the stovetop. Brown the meat and sauté the vegetables as instructed, then simmer everything in a covered pot for 2-3 hours on low heat until the roast is tender.
What kind of roast should I use?
Chuck roast is ideal for slow cooking because it becomes tender and juicy as it cooks. However, you can substitute other cuts like brisket or round roast, though they may require slightly different cooking times.
Can I make this ahead of time?
Absolutely! You can prepare the pot roast up to 2 days in advance and store it in the refrigerator. It also reheats well for leftovers.
Serving Suggestions
- Side dishes: Pair this hearty pot roast with mashed potatoes, steamed green beans, or a side salad for a complete meal.
- Bread: Serve with crusty bread or dinner rolls to soak up the flavorful gravy.
- Wine pairing: A rich red wine like Cabernet Sauvignon or Merlot would complement this dish wonderfully.
Enjoy this tender, flavorful Crock Pot Pot Roast for a comforting and easy meal that’s sure to satisfy everyone at the table!
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