Best Pot Roast Crock Pot (Print-Friendly Format)
Tender chuck roast slow-cooked with carrots, potatoes, and fresh herbs for a classic homestyle dinner.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1.4 to 1.8 kilograms chuck roast
02 -
480 millilitres low-sodium beef broth
03 -
4 large carrots, cut into chunks
04 -
4 medium Yukon Gold potatoes, quartered
05 -
1 large onion, sliced
06 -
4 cloves garlic, minced
→ Herbs and Seasonings
07 -
2 teaspoons fresh thyme or 1 teaspoon dried thyme
08 -
2 teaspoons fresh rosemary or 1 teaspoon dried rosemary
09 -
Salt, to taste
10 -
Ground black pepper, to taste
# How to Make It:
01 -
Chop carrots and potatoes into large pieces. Slice the onion and mince the garlic.
02 -
Generously season both sides of the chuck roast with salt and black pepper.
03 -
Heat a skillet over medium-high and brown the roast for 3 to 4 minutes per side.
04 -
Place the seared roast into the crock pot. Arrange carrots, potatoes, sliced onion, and minced garlic around the meat. Sprinkle thyme and rosemary evenly on top.
05 -
Pour beef broth into the crock pot, ensuring the vegetables are covered while part of the meat remains exposed.
06 -
Cover and cook on low heat for 8 hours or on high for 4 hours until the roast is fork-tender and vegetables are cooked through.
# Extra Tips:
01 -
For richer flavour, do not skip the searing step. Fresh herbs provide heightened aroma, but dried varieties work well in a pinch.