Description
This Crock Pot Pot Roast recipe features a tender, fall-apart chuck roast slow-cooked to perfection with a savory blend of herbs, vegetables, and rich beef stock. Searing the meat adds depth of flavor before slow cooking creates a hearty, comforting meal ideal for family dinners.
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 Meat: Generously season the 3 lb chuck roast all over with salt and pepper to enhance its flavor throughout the slow cooking process.
- Sear the Roast: Heat 1 tablespoon olive oil in a large pan over medium-high heat, then sear the roast for 3-4 minutes on each side until it develops a golden-brown crust, locking in juices and flavor.
- Prepare Aromatics: In the same pan, 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 fragrant and well combined.
- Deglaze the Pan: Pour in 1 tablespoon Worcestershire sauce and a splash of beef stock to deglaze the pan, scraping up browned bits to add extra depth of flavor.
- Transfer Ingredients to Crock Pot: Place the seared roast into the Crock Pot. Pour the onion and garlic mixture over the top.
- Add Vegetables and Stock: Arrange the chopped carrots and baby gold potatoes around the roast in the Crock Pot, then pour in the remaining beef stock (approximately 3.5 cups).
- Add Herbs: Nestle fresh sprigs of thyme, rosemary, and bay leaves among the ingredients.
- Cook Low and Slow: Cover 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: Remove the herbs and bay leaves, shred the meat with two forks, garnish with fresh parsley, and serve warm for a comforting meal.
Notes
- For best flavor, sear the roast before slow cooking to develop a caramelized crust.
- You can adjust the vegetables according to preference; adding celery or parsnips works well.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make gravy from the cooking juices, strain and simmer the liquid on the stovetop with a cornstarch slurry until thickened.
- If you prefer a spicier roast, increase the chili powder slightly or add a pinch of cayenne pepper.
