Best Pot Roast Crock Pot (Print-Friendly Format)
Slow-cooked chuck roast, carrots, and potatoes in a rich broth for a hearty, comforting dinner.
# Ingredients You’ll Need:
→ Main
01 -
1.4 to 1.8 kg chuck roast
02 -
480 ml low-sodium beef broth
03 -
4 large carrots, chopped
04 -
4 medium Yukon Gold potatoes, quartered
05 -
1 large onion, sliced
06 -
4 garlic cloves, minced
→ Herbs and Seasoning
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 -
Black pepper, to taste
# How to Make It:
01 -
Chop carrots into large chunks, quarter the potatoes, slice the onion, and mince the garlic.
02 -
Generously season both sides of the chuck roast with salt and black pepper.
03 -
In a skillet over medium-high heat, sear the chuck roast for 3 to 4 minutes per side until well browned.
04 -
Place the seared roast at the bottom of the crock pot. Distribute carrots, potatoes, onion, and minced garlic over the meat. Sprinkle thyme and rosemary on top.
05 -
Pour beef broth into the crock pot, covering the vegetables but leaving some of the roast exposed.
06 -
Cover and cook on low setting for 8 hours or on high for 4 hours, until the meat is fork-tender and the vegetables are cooked through.
# Extra Tips:
01 -
For extra depth of flavor, deglaze the skillet with a splash of beef broth after searing and add those browned bits to the crock pot.