Crock Pot Roast Beef

Tender, juicy, and bursting with comforting flavors, this Crock Pot Roast Beef is the ultimate one-pot meal that will fill your home with mouthwatering aromas. Featuring a perfectly seared beef chuck roast slow-cooked to fall-apart perfection alongside hearty vegetables like red potatoes, carrots, and onions, this recipe is a time-saving solution for busy weeknights or cozy Sunday dinners. Infused with a rich beef broth and a savory blend of Worcestershire sauce, garlic, thyme, and rosemary, every bite is packed with bold, savory flavor. The recipe also includes a quick and easy gravy made from the slow cooker drippings, ensuring every plate is elevated to restaurant-quality status. With just 20 minutes of prep and 8 hours of hands-free cooking, this crockpot classic is perfect for feeding a crowd or meal prepping for the week ahead.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 1 large yellow onion
• 4 medium carrots
• 6 medium red potatoes
• 4 cloves garlic cloves
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Directions

Step 1

Pat the beef chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 3

Slice the onion into thick rings, peel and roughly chop the carrots, and halve the red potatoes. Mince the garlic cloves.

Step 4

Place the onion, carrots, potatoes, and garlic in the bottom of the crock pot to form a base layer.

Step 5

Place the seared roast on top of the vegetables.

Step 6

In a medium bowl, mix the beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables in the crock pot.

Step 7

Cover with the lid and cook on LOW for 8 hours or until the beef is fork-tender.

Step 8

Once cooked, transfer the roast to a cutting board and let it rest for 10 minutes before slicing.

Step 9

For the gravy, strain the liquid from the crock pot into a saucepan. Whisk together the all-purpose flour and water in a small bowl to create a slurry.

Step 10

Bring the strained liquid to a simmer over medium heat and slowly whisk in the slurry. Cook for 3-5 minutes, stirring constantly, until the gravy thickens.

Step 11

Serve the sliced roast with the vegetables and gravy drizzled over the top. Enjoy!

Nutrition Facts

Serving size	(3417.9g)

Amount per serving	% Daily Value*
Calories	4731.7

Total Fat 303.7g	0%
Saturated Fat 114.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 5626.8mg	0%
Total Carbohydrate 245.5g	0%
Dietary Fiber 32.1g	0%
Total Sugars 35.5g
Protein 278.1g	0%

Vitamin D 0IU	0%
Calcium 497.1mg	0%
Iron 49.3mg	0%
Potassium 9693.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 23.0%

Carbs: 20.3%