Crockpot Pot Roast
A fall-apart tender chuck roast slow-cooked with carrots, potatoes and a rich garlic-herb broth, the kind of Sunday dinner that only takes 15 minutes of hands-on work.
Ingredients
- 3 lb boneless chuck roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
- 1 lb baby potatoes halved
- 4 large carrots cut into 2-inch chunks
- 1 yellow onion quartered
- 4 cloves garlic minced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 3 tbsp cornstarch optional, for gravy
- 3 tbsp cold water optional, for gravy
Instructions
- Sear the roast. Pat 3 lb chuck roast dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over high heat and sear the roast 3 to 4 minutes per side until deeply browned.
- Layer the vegetables. Place 1 lb halved baby potatoes, 4 carrots and 1 quartered onion in the bottom of a 6-quart slow cooker. Set the seared roast on top.
- Build the broth. Whisk together 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 4 minced garlic cloves, 1 tsp thyme and 1 tsp rosemary. Pour over the roast and tuck in 2 bay leaves.
- Cook low and slow. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the crockpot pot roast shreds easily with a fork.
- Rest and shred. Transfer the roast to a cutting board, tent with foil, and let it rest 10 minutes before shredding or slicing against the grain.
- Make the gravy. Whisk 3 tbsp cornstarch with 3 tbsp cold water and stir into the cooking liquid. Cook on HIGH for 10 to 15 minutes, uncovered, until thickened. This step is optional but worth it.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze the meat and gravy for up to 3 months, but leave the potatoes out of the freezer portion since they turn grainy and watery when thawed.