Cozy Crockpot Pot Roast Recipe
A simple, comforting pot roast cooked slowly in a crockpot with root vegetables and savory seasonings, perfect for cozy dinners with minimal effort.
- Prep Time: 25 minutes
- Cook Time: 7 hours (low) or 4.5 hours (high)
- Total Time: 7 hours 25 minutes (low) or 4 hours 55 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds beef chuck roast, well marbled for tenderness
- 4 large carrots, peeled and cut into thick chunks
- 3 medium russet potatoes, cut into quarters
- 1 large yellow onion, sliced into rings
- 3 garlic cloves, minced
- 2 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme (optional)
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the roast and brown for about 4-5 minutes per side until a deep golden crust forms.
- While the beef sears, peel and chop carrots and potatoes into large chunks. Slice the onion into rings and mince the garlic cloves.
- Place the carrots, potatoes, and onion at the bottom of the crockpot. Add the minced garlic evenly over the vegetables.
- Place the seared beef chuck roast on top of the vegetables.
- In a small bowl, combine 2 cups beef broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon tomato paste. Whisk well until the tomato paste dissolves. Pour this mixture over the roast and vegetables.
- Tuck 4 sprigs of fresh thyme and 2 bay leaves around the roast.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the roast is fork-tender.
- Test the roast with a fork toward the end of cooking; it should shred easily. If not, continue cooking and check every 30 minutes.
- Remove the roast and vegetables carefully. Discard thyme sprigs and bay leaves. Let the roast rest for 10 minutes before slicing or shredding. Serve with your favorite sides.
Notes
Searing the beef before slow cooking adds rich flavor and locks in juices. Layer vegetables on the bottom to prevent sticking and ensure even cooking. If broth is thin after cooking, simmer it down or thicken with a cornstarch slurry. For gluten-free, use gluten-free Worcestershire sauce or omit it. You can substitute sweet potatoes for russets or vegetable broth for beef broth.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 38
Keywords: pot roast, crockpot, slow cooker, comfort food, beef roast, easy dinner, cozy meal, root vegetables