Description
This Crock Pot Pot Roast is a flavorful and tender beef dish slow-cooked to perfection. It features a 3-pound chuck roast seared for a rich crust, then simmered with aromatic herbs, garlic, onions, carrots, baby gold potatoes, and a savory blend of spices in beef stock. This comforting meal yields melt-in-your-mouth meat with a delectable gravy, perfect for a hearty family dinner.
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 of each)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Season the Chuck Roast: Generously season the 3 lb chuck roast with salt and pepper on all sides to enhance flavor.
- Sear the Roast: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Sear the roast for 3-4 minutes per side until it develops a golden brown crust, locking in juices.
- Transfer to Crock Pot: Place the seared chuck roast into the crock pot to begin slow cooking.
- Prepare Aromatic Mixture: In the same pan, add sliced onions, 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.
- Deglaze the Pan: Pour in Worcestershire sauce and a splash of beef stock to deglaze, scraping up any browned bits from the pan for extra flavor.
- Add to Crock Pot: Transfer the onion and spice mixture into the crock pot over the roast.
- Add Vegetables and Stock: Surround the roast with chopped carrots and baby gold potatoes, then pour in the remaining beef stock.
- Add Fresh Herbs: Nestle fresh sprigs of thyme, rosemary, and bay leaves around the roast and vegetables to infuse savory aromas.
- Slow Cook: Cover and cook on high heat for 5-6 hours or on low heat for 8-10 hours, until the roast is fall-apart tender.
- Finish and Serve: Remove the herb sprigs and bay leaves. Use two forks to shred the meat. Garnish with fresh parsley and serve warm with the vegetables and cooking juices.
Notes
- Searing the roast before slow cooking seals in flavors and improves texture.
- Cooking times may vary slightly based on crock pot model; opting for low and slow cooking yields the most tender meat.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker gravy, remove the meat and vegetables, then simmer the cooking liquid on the stovetop to reduce or add a slurry of cornstarch and water.
- Feel free to substitute baby gold potatoes with Yukon Gold or red potatoes.
