Crockpot Pot Roast
A comforting and savory pot roast, slowly cooked in a crockpot for tender, flavorful results, perfect for family meals.
Ingredients
Meat and Seasoning
- 3-4 lb chuck roast A good cut of meat for tenderness.
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables
- 1.5 lbs baby potatoes
- 4 large carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
Cooking Liquid
- 2 cups beef broth Enhances flavor.
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 leaf bay leaf Remove before serving.
Cooking Fat
- 2 tbsp olive oil For searing the roast.
Instructions
Preparation
- Season the roast with salt and pepper.
- In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Place potatoes, carrots, onions, and garlic in the crockpot.
- Set the roast on top of the vegetables.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf, then pour over ingredients in the crockpot.
Cooking
- Cover the crockpot and cook on low for 8–10 hours, or high for 4–6 hours.
- Once cooked, remove bay leaf, shred or slice the roast, and serve with vegetables and sauce.
Notes
This dish is versatile; substitute vegetables as desired. Opt for fresh herbs for enhanced flavor.