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A delicious plate of Crockpot Pot Roast Recipe

Crockpot Pot Roast Recipe

A hearty and comforting pot roast made easy in the crockpot. Perfect for a satisfying meal with tender meat and flavorful vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs chuck roast
  • 4-5 g large carrots, peeled and cut into chunks
  • 6-8 g medium Yukon Gold or red potatoes, halved or quartered
  • 1 g large onion, sliced
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 g cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cucchiaino dried thyme
  • 2 g bay leaves
  • 1 cucchiaino salt and pepper to taste

Equipment

  • Crockpot

Method
 

  1. Heat a skillet over medium-high heat and add a splash of oil. Season the roast generously with salt and pepper, then sear it for 2-3 minutes per side until golden brown. (Optional)
  2. Peel and chop the carrots, slice the onion, and cut the potatoes into halves or quarters. Add them to the bottom of your crockpot.
  3. Place the seared roast on top of the veggies in the crockpot.
  4. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, garlic, thyme, and a pinch of salt and pepper. Pour this mixture over the roast and veggies.
  5. Tuck the bay leaves into the liquid.
  6. Cover the crockpot and cook on low for 8-10 hours, or on high for 4-6 hours.
  7. Check for doneness. The pot roast is ready when it’s fork-tender and the veggies are soft but not mushy.
  8. Remove the bay leaves and serve the pot roast with the veggies and some of the cooking juices.

Notes

This pot roast pairs well with a side of crusty bread to soak up the juices. Feel free to adjust the vegetables based on what you have available.