Crockpot Pot Roast
A comforting dish combining tender beef and hearty vegetables, all cooked together in a rich broth using a slow cooker.
Ingredients
Main Ingredients
- 3-4 lbs beef chuck roast Best cut for pot roast due to its marbled fat.
- 1 lb baby potatoes Can substitute with other root vegetables.
- 3-4 pieces carrots, chopped Cut into even pieces for uniform cooking.
- 1 whole onion, quartered Adds sweetness to the dish.
- 2-3 cups beef broth Use low-sodium if desired.
- 2-3 cloves garlic, minced Enhances the flavor.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preparation
- Place the beef chuck roast at the bottom of your crockpot.
- Generously season the roast with salt, black pepper, dried thyme, and dried rosemary, rubbing the spices all over the meat.
- Add the baby potatoes around the roast, followed by the chopped carrots and quartered onion.
- Slowly pour the beef broth over the mixture.
- Cover the crockpot with its lid and set to low for 8-10 hours or high for 4-6 hours.
- Once the cooking time is completed, check if the meat is tender enough to pull apart easily.
- Serve warm, ladling some broth over the meat and vegetables.
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Notes
Consider adding a salad or crusty bread on the side. For leftovers, store in airtight containers with some broth.