Description
A hearty and flavorful Crock Pot Pot Roast recipe that transforms a simple chuck roast into a tender, fall-apart meal infused with rich herbs, spices, and vegetables. This slow-cooked classic is perfect for family dinners, requiring minimal hands-on time and yielding a savory, comforting dish with carrots and baby potatoes.
Ingredients
Scale
For the Pot Roast:
- 3 lb chuck roast
- 1 onion, sliced
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tbsp Worcestershire sauce
- 4 cups beef stock
- 3 large carrots, chopped
- 1 lb baby gold potatoes
- Fresh thyme, rosemary, and bay leaves (a few sprigs each)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Season the Chuck Roast: Generously season the 3 lb chuck roast on all sides with salt and pepper to enhance the flavor of the meat.
- Sear the Roast: Heat 1 tbsp olive oil in a large pan over medium-high heat. Place the roast in the pan and sear for 3-4 minutes on each side until it develops a golden brown crust, adding depth of flavor.
- Transfer to Crock Pot: Once seared, transfer the chuck roast to your Crock Pot slow cooker to begin the low and slow cooking process.
- Prepare the Flavor Base: In the same pan used for searing, add the sliced onion, smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for 2-3 minutes until the mixture becomes fragrant and slightly caramelized.
- Deglaze the Pan: Pour in the Worcestershire sauce and a splash of beef stock to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
- Add Mixture to Crock Pot: Pour the onion and seasoning mixture over the roast in the Crock Pot.
- Add Vegetables and Stock: Place the chopped carrots and baby gold potatoes around the roast in the slow cooker. Then pour in the remaining beef stock, ensuring the roast is partially submerged.
- Add Fresh Herbs: Nestle fresh sprigs of thyme, rosemary, and bay leaves on top to infuse the dish with herbaceous aromas.
- Cook the Roast: Cover the Crock Pot and cook on High for 5-6 hours or on Low for 8-10 hours until the roast is fall-apart tender.
- Finish and Serve: When done, remove the herbs and bay leaves, shred the meat with two forks, garnish with fresh parsley, and serve warm with the cooked vegetables and juices.
Notes
- Searing the roast before slow cooking helps lock in flavor and improves the texture.
- Adjust the seasoning to taste before serving, as beef stock and Worcestershire sauce add saltiness.
- You can use vegetable stock for a lighter flavor or to make it dairy-free.
- Leftovers keep well and can be reheated gently on the stovetop or in a microwave.
- To thicken the gravy, remove the meat and veggies and simmer the cooking liquid on the stove until desired consistency.
- For gluten-free option, confirm Worcestershire sauce is gluten-free.
