Crockery Cooker Pot Roast

Transform your dinner table into a cozy and comforting feast with this Crockery Cooker Pot Roast recipe! Featuring a tender, melt-in-your-mouth beef chuck roast slow-cooked with a medley of hearty vegetables like carrots, celery, and potatoes, this dish is infused with the rich flavors of fresh thyme, rosemary, and a savory beef broth Worcestershire blend. With just 20 minutes of prep time, your crockery cooker does all the hard work, creating a fork-tender pot roast that’s paired with a luscious homemade gravy made right in the slow cooker. Perfect for busy weeknights or an impressive weekend dinner, this easy slow-cooker pot roast serves six and delivers big on flavor with minimal effort. Indulge in a classic comfort food recipe that’s as convenient as it is satisfying!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 cloves Garlic cloves
• 4 large Carrots
• 3 stalks Celery stalks
• 4 medium Russet potatoes
• 2 cups Beef broth
• 2 tablespoons Worcestershire sauce
• 4 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Season the beef chuck roast evenly 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 4-5 minutes per side. Remove and set aside.

Step 3

Peel and quarter the yellow onion. Mince the garlic cloves. Peel and cut the carrots into 2-inch pieces. Chop the celery stalks into 1-inch pieces. Peel and cut the russet potatoes into quarters.

Step 4

Place the seared roast in the crockery cooker (slow cooker). Add the onion, garlic, carrots, celery, and potatoes around the roast.

Step 5

In a mixing bowl, combine the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.

Step 6

Add the fresh thyme and rosemary sprigs on top.

Step 7

Cover the crockery cooker with the lid and set it to cook on LOW for 8 hours or HIGH for 5-6 hours, until the roast is fork-tender.

Step 8

Once the roast is cooked, remove it and the vegetables from the cooker and place them on a serving platter. Discard the thyme and rosemary sprigs.

Step 9

Skim excess fat from the cooking liquid in the crockery cooker. In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the cooking liquid.

Step 10

Turn the crockery cooker to HIGH and let the liquid cook for 5-10 minutes until it thickens into a gravy.

Step 11

Serve the pot roast and vegetables hot, drizzled with the thickened gravy.

Nutrition Facts

Serving size	(3228.6g)

Amount per serving	% Daily Value*
Calories	4672.2

Total Fat 302.4g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 8142.3mg	0%
Total Carbohydrate 225.1g	0%
Dietary Fiber 26.3g	0%
Total Sugars 33.5g
Protein 276.8g	0%

Vitamin D 0IU	0%
Calcium 529.1mg	0%
Iron 49.0mg	0%
Potassium 9616.1mg	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: 57.5%

Protein: 23.4%

Carbs: 19.0%