Crock Pot Pot Roast

There’s something magical about a well-cooked pot roast, isn’t there? It brings those cozy, comforting vibes that can turn any ordinary day into a celebration. My love for this dish goes way back to family gatherings where the air was thick with the rich aroma of slow-cooked beef mingling with garlic and herbs. It warms the heart and soul, making it one of my all-time favorites. There’s nothing quite like seeing everyone gather around the table, eagerly waiting for that first forkful of tender roast with the vegetables that have soaked up every last bit of flavor. If you’re like me, you’ll find this Crock Pot Pot Roast quickly becomes a go-to in your kitchen.

Why you’ll love this recipe

What makes this pot roast truly special? Beyond its mouthwatering taste, it’s the kind of recipe that allows you to embrace life’s little joys without spending hours tethered to the stove. Imagine throwing everything into your crock pot in the morning, heading off to conquer the day, and returning home to a home filled with savory bliss. Plus, it’s as versatile as your mood—pair it with crusty bread, a side salad, or even heavy-duty mashed potatoes; your call!

The beauty lies in the layering of flavors—each ingredient dances together, creating a symphony of taste that feels like a warm hug from the inside out. The slow-cooking method makes the meat tender and flavorful, effortlessly falling apart at the slightest touch.

Gather these ingredients

You’ll want to collect these stars of the show:

• 3-4 pounds chuck roast: The workhorse of pot roast, its marbling makes it juicy and flavorful. Trim excess fat for a cleaner dish.
• 3 tablespoons olive oil: For that perfect sear—it adds depth and richness, truly bringing out the best in your roast.
• 1 yellow onion: Slice it into ½” thick rounds. Sweet and aromatic, it forms the base of our flavor.
• 6 cloves garlic: Smashing them releases their pungent essence, infusing the roast with bold and zesty notes.
• 2 tablespoons tomato paste: This adds a surprising umami kick, deepening the overall flavor profile.
• 2 teaspoons brown sugar: A pinch of sweetness to balance those savory bites and create a mouthwatering glaze.
• 2 teaspoons Italian seasoning: A fragrant blend that transports your taste buds to the Italian countryside—think oregano, thyme, and basil.
• 1 teaspoon each of garlic powder, onion powder, and chili powder: These are your flavor ninjas, sneaking in extra layers of taste!
• 2 teaspoons Worcestershire sauce: Just a dash brings complexity—a magic elixir for any savory dish!
• 32 ounces beef stock: This is the life-giving liquid. Choose a quality stock for a rich and robust sauce.
• 2 pounds carrots: Peeled and cut into 2-3” pieces, these offer sweetness and brighten up the dish.
• 2 pounds baby gold potatoes: Their buttery flavor and creamy texture are a perfect match for the beef.
• Fresh herbs: 4 sprigs each of rosemary and thyme, plus 2 bay leaves, make everything sing with freshness.
• 3 tablespoons cornstarch (optional): Just in case you’d like to thicken that glorious gravy; it’s like icing on the cake!
• Kosher salt & fresh cracked pepper: Always adjust to taste. Don’t forget, seasoning is your best friend!

The cooking process explained

Here’s how you bring this beautiful dish together:

1. Heat the olive oil in a large sauté pan over medium-high heat.
2. Pat the chuck roast dry; sprinkle it generously with Kosher salt and freshly cracked black pepper.
3. Sear the roast on all sides (yes, do the edges too!) for about 4-5 minutes per side. This step is where the flavor magic begins! Transfer the roast to your slow cooker.
4. Without wiping out the pan (we want all those tasty bits!), reduce the heat to medium. Toss in the sliced onion with a few pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes until softened.
5. Next, add the smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple more pinches of salt and pepper. Cook for another minute—this is where the aroma really comes alive!
6. Pour in the Worcestershire sauce along with a splash of beef stock to deglaze the pan, scraping up the lovely browned bits. This is culinary gold!
7. Add that robust onion and garlic mixture along with the carrots and potatoes to the slow cooker. Pour in the remaining beef stock and sprinkle with more salt and pepper.
8. Nestle those fresh herbs (thyme, rosemary, bay leaves) into the veggies like a cozy blanket.
9. Now, put the lid on and let magic happen—cook on high for 5-6 hours or low for 8-10 hours, until the roast can be easily shredded with a fork.
10. Want gravy? Strain the cooking liquid into a saucepan over medium heat. Dissolve the cornstarch in cold water and stir that slurry into your velvety stock. Simmer, stirring frequently, until thickened. Adjust seasoning to taste.
11. Garnish your masterpiece with fresh parsley before serving. Voilà!

Best way to enjoy it

Now, how to plate this spectacular dish? Dive in and serve your beautifully shredded pot roast on a large platter surrounded by vibrant carrots and shiny golden potatoes. Drizzle some gravy over everything—it’s like the finishing touch of a painter’s brushstroke! Pair it with a good crusty bread for dipping or a crisp green salad. If you’re feeling fancy, a glass of red wine won’t hurt either.

Storage and reheating tips

Got leftovers? No problem! This pot roast keeps wonderfully. Allow it to cool completely, then store in an airtight container in the fridge for up to 3 days. If you want to save it for later, freezing is your friend! Just portion it out in freezer-safe bags, removing as much air as possible. It’ll stay good for about 3 months. Reheat in a saucepan on low heat or in the microwave—just make sure to add a splash of beef stock or water to keep things from drying out.

Helpful cooking tips

Here’s a little chef’s wisdom: don’t rush the searing step—it’s where flavor builds! Also, don’t skip on the seasoning; taste as you go and adjust. Want to mix it up? Feel free to add parsnips or switch up the herbs! Also, using a meat thermometer can take the guesswork out of ensuring the perfect doneness.

Creative Twists

Feeling adventurous? Why not try swapping out the beef for pork shoulder? Or add a splash of red wine for a deeper flavor profile. You can also toss in some mushrooms for an earthy touch, or switch up the herbs to match your taste—think sage or dill.

Now that you have the secrets to creating this comforting masterpiece, I can’t wait for you to give it a whirl. It’s a dish that invites you to gather, share, and enjoy with loved ones. So roll up your sleeves, unleash your inner chef, and bring this pot roast to life in your kitchen! If you try it, share your experience—let’s connect and inspire each other in this culinary adventure!

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Crock Pot Pot Roast

Cooking Method: Simmering Courses: Dinner, Main Course Recipe Keys: C Comfort Food High Protein M Make Ahead Non Vegetarian Slow Cooker Recipes

Difficulty: Intermediate Prep Time 15 mins Cook Time 10 mins Rest Time 62 mins Total Time 1 hr 27 mins

Cooking Temp: Low  C Servings: 8 Estimated Cost: $ 30 Calories: 500

Best Season: Winter

Description

This Crock Pot Pot Roast is a cozy, comforting dish that fills your home with savory aromas and creates a delicious meal that's perfect for family gatherings.

Ingredients for Pot Roast

Scale

1/2x 1x 2x 3x

Main Ingredients

• 3-4 pounds chuck roast (Trim excess fat for a cleaner dish.)
• 3 tablespoons olive oil (For searing the roast.)
• 1 each yellow onion (Slice into ½” thick rounds.)
• 6 cloves garlic (Smash to release pungent essence.)
• 2 tablespoons tomato paste (Adds umami kick.)
• 2 teaspoons brown sugar (Balances savory flavors.)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 2 teaspoons Worcestershire sauce
• 32 ounces beef stock (Choose a quality stock for best results.)
• 2 pounds carrots (Peeled and cut into 2-3” pieces.)
• 2 pounds baby gold potatoes (Peeled and quartered.)
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 each bay leaves
• 3 tablespoons cornstarch (Optional for thickening gravy.)
• Kosher salt & fresh cracked pepper (To taste.)

Instructions

Cooking Steps

1. Prepare the Roast

   Heat olive oil in a large sauté pan over medium-high heat. Pat the chuck roast dry and sprinkle with salt and pepper. Sear on all sides for about 4-5 minutes per side, then transfer to slow cooker.
   Mark as complete

2. Cook the Vegetables

   Using the same pan, reduce heat to medium and add sliced onion, cooking 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; cook for another minute.
   Mark as complete

3. Combine Ingredients in Slow Cooker

   Pour Worcestershire sauce and a splash of beef stock into the pan to deglaze, scraping up the browned bits. Add this mixture to the slow cooker along with carrots, potatoes, remaining beef stock, and herbs.
   Mark as complete

4. Slow Cook

   Cover and cook on high for 5-6 hours or low for 8-10 hours, until the roast is tender and can be easily shredded.
   Mark as complete

5. Make Gravy (Optional)

   Strain the cooking liquid into a saucepan. Dissolve cornstarch in cold water and stir into the liquid. Simmer until thickened and season to taste.
   Mark as complete

6. Serve

   Serve the shredded pot roast on a platter with carrots and potatoes. Drizzle with gravy and garnish with fresh parsley.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 1200mg35%

Total Carbohydrate 45g15%

Dietary Fiber 6g24%

Sugars 6g

Protein 40g80%

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Vitamin A 300 IU

Vitamin C 10 mg

Calcium 50 mg

Iron 4 mg

Phosphorus 250 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to experiment with different herbs or vegetables!

Keywords: Pot Roast, Crock Pot, Slow Cooker, Comfort Food