Crockpot Beef Pot Roast
A classic dish featuring tender beef simmered with vegetables and herbs, perfect for family gatherings and cozy dinners.
Ingredients
Main Protein
- 4 pounds beef chuck roast Trim excess fat and cut into smaller chunks.
Aromatics & Vegetables
- 4 carrots, chopped Chop into even pieces.
- 4 potatoes, chopped Chop them into even pieces; don't peel for added nutrition.
- 1 onion, chopped Chop finely.
- 3 cloves garlic, minced Mince finely.
Liquids/Dairy
- 2 cups beef broth Check salt level before adjusting seasoning.
- 1 tablespoon Worcestershire sauce Mix into the broth for depth.
Seasoning/Spice Blend
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme Alternatively, use fresh herbs for more flavor.
- 1 teaspoon rosemary Italian seasoning can be used as a substitute.
Instructions
Preparation
- Begin by heating a skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
- While searing, chop the carrots, potatoes, and onion. Mince the garlic.
Cooking
- Transfer the seared beef to the crockpot. Layer the chopped vegetables around the beef.
- Add the beef broth and Worcestershire sauce to the slow cooker, covering the meat and veggies.
- Sprinkle salt, pepper, thyme, and rosemary evenly over the ingredients.
- Cover and set the crockpot to low. Cook for 7-8 hours, until the beef is fork-tender.
- Once it’s cooked, serve the pot roast with the veggies and enjoy.
Notes
Enhance flavor by adding a splash of balsamic vinegar just before serving. Customize vegetables based on your family’s favorites.