Name: Crock Pot Pot Roast
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 3–4 pound chuck roast, trimmed of excess fat; 3 tablespoons olive oil; 1 yellow onion, sliced into 1/2-inch pieces; 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 inch 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 black pepper, to taste; Fresh chopped parsley, for garnish

Description

This crock pot pot roast is an easy slow cooker dinner with tender chuck roast, carrots, potatoes, fresh herbs, and an optional quick gravy made from the cooking liquid.

Ingredients

Scale

3–4 pound chuck roast, trimmed of excess fat
3 tablespoons olive oil
1 yellow onion, sliced into 1/2-inch pieces
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 inch 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 black pepper, to taste
Fresh chopped parsley, for garnish

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Instructions

Pat the chuck roast dry with paper towels and season all sides generously with Kosher salt and fresh cracked black pepper.
Heat olive oil in a large sauté pan over medium-high heat.
Sear the roast for 4–5 minutes per side, including the edges, until deeply browned.
Transfer the seared roast to a 6- to 7-quart slow cooker.
Reduce the pan heat to medium and add the sliced onion with a pinch of salt and pepper.
Cook the onion for about 4 minutes, stirring occasionally.
Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and another pinch of salt and pepper.
Cook for 1 minute, stirring often.
Add Worcestershire sauce and a few splashes of beef stock, scraping up the browned bits from the pan.
Spoon the onion and garlic mixture over the roast in the slow cooker.
Add carrots, potatoes, remaining beef stock, thyme, rosemary, bay leaves, and more salt and pepper.
Cover and cook on high for 5–6 hours or on low for 8–10 hours, until the beef shreds easily.
For gravy, strain the cooking liquid into a saucepan over medium heat.
Stir cornstarch with 3 tablespoons cold water until smooth.
Whisk the slurry into the cooking liquid and simmer for a few minutes, stirring often, until thickened.
Season the gravy with salt and pepper to taste.
Shred the roast with two forks and serve with vegetables, gravy, and fresh parsley.

Notes

Cut carrots and potatoes into similar sizes so they cook evenly.
Use a large sauté pan or cast iron skillet for the best sear.
Do not skip the sear or the sautéed aromatics if you want the deepest flavor.
Check the slow cooker after 5 hours on high or 8 hours on low.
If the vegetables finish before the beef shreds, remove them and keep cooking the roast until tender.
Use a 6- to 7-quart slow cooker for best fit.
If your slow cooker is smaller, cut the roast in half before searing and cooking.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 8
Sodium: 650
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 16
Trans Fat: 1
Carbohydrates: 35
Fiber: 6
Protein: 43
Cholesterol: 145