Crock Pot Sunday Pot Roast

Experience pure comfort with this Crock Pot Sunday Pot Roast, a hearty and flavorful meal that’s perfect for family dinners or lazy weekends. Featuring tender, melt-in-your-mouth chuck roast, slow-cooked with a medley of carrots, Yukon gold potatoes, and celery, this dish is infused with a rich, savory broth seasoned with Worcestershire sauce, tomato paste, thyme, and rosemary. The recipe starts with a golden-brown sear on the roast to lock in flavor, followed by hours of effortless cooking in your Crock Pot, allowing the flavors to meld beautifully. Top it all off with a luscious homemade gravy made from the cooking liquid, thickened to perfection with a cornstarch slurry. This stress-free, one-pot wonder is a must-try for anyone craving a classic homestyle meal that’s as satisfying as it is simple to prepare.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic cloves, minced
• 4 medium carrots, peeled and cut into large chunks
• 6 medium Yukon gold potatoes, halved
• 3 stalks celery stalks, chopped into large pieces
• 3 cups beef broth
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons cornstarch
• 2 tablespoons water, cold

Directions

Step 1

Season the chuck roast generously with salt and black pepper on all sides.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast for 2-3 minutes on each side, or until a golden-brown crust forms. Transfer the roast to the Crock Pot.

Step 3

In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the Crock Pot.

Step 4

Add the carrots, potatoes, and celery to the Crock Pot, arranging them around the roast.

Step 5

In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables in the Crock Pot.

Step 6

Cover and cook on low heat for 8-9 hours, or on high heat for 4-5 hours, until the beef is tender and the vegetables are fully cooked.

Step 7

Once cooked, remove the roast and vegetables from the Crock Pot and transfer to a serving platter. Cover with foil to keep warm.

Step 8

To make the gravy, strain the liquid from the Crock Pot into a saucepan. Bring it to a simmer over medium heat.

Step 9

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly add the slurry to the simmering liquid, whisking constantly, until the liquid thickens into a gravy (about 2-3 minutes).

Step 10

Serve the pot roast and vegetables with the gravy drizzled on top or on the side.

Nutrition Facts

Serving size	(3603.5g)

Amount per serving	% Daily Value*
Calories	4338.4

Total Fat 213.7g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 13518.7mg	0%
Total Carbohydrate 232.7g	0%
Dietary Fiber 25.2g	0%
Total Sugars 32.8g
Protein 386.9g	0%

Vitamin D 54.4IU	0%
Calcium 562.6mg	0%
Iron 55.7mg	0%
Potassium 10279.6mg	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: 43.7%

Protein: 35.2%

Carbs: 21.1%