Mama's Amazing Pot Roast Crock Pot
Experience comfort food at its finest with *Mama's Amazing Pot Roast Crock Pot* recipe—a classic family favorite that guarantees melt-in-your-mouth tenderness and rich, savory flavors. This slow-cooked masterpiece features a perfectly seasoned and seared beef chuck roast, nestled atop a bed of hearty carrots and red potatoes. Infused with aromatic garlic, sautéed onions, and a flavorful broth enhanced by Worcestershire sauce, tomato paste, and a hint of thyme, this pot roast delivers depth in every bite. The crock pot does all the work, transforming simple, wholesome ingredients into a soul-warming meal ideal for cozy dinners or special gatherings. Finish it off with a silky homemade gravy made from the cooking juices for the ultimate comfort food experience. Perfectly portioned for a crowd or meal prep, this easy pot roast recipe is sure to become a staple in your kitchen repertoire. Keywords: crock pot pot roast, slow cooker family dinners, comfort food recipes, easy pot roast with gravy.
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Ingredients
- 3 lbs beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large (sliced) yellow onion
- 4 minced garlic cloves
- 4 medium (peeled and cut into chunks) carrots
- 4 medium (quartered) red potatoes
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
Directions
Step 1
Season the beef chuck roast generously with salt and black pepper on all sides.
Step 2
Heat a large skillet over medium-high heat and add olive oil. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
Step 3
In the same skillet, add the sliced onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Remove from heat.
Step 4
Place the carrots and red potatoes at the bottom of the crock pot. Add the seared beef roast on top of the vegetables.
Step 5
Pour the beef broth over the roast, then add Worcestershire sauce, tomato paste, dried thyme, sautéed onions, garlic, and the bay leaf.
Step 6
Cover the crock pot with the lid and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily shredded with a fork.
Step 7
Remove the beef roast, carrots, and potatoes from the crock pot and transfer to a serving platter. Discard the bay leaf.
Step 8
To make the gravy, pour the juices from the crock pot into a small saucepan. Bring to a simmer over medium heat.
Step 9
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering liquid to thicken the gravy. Cook for another 2-3 minutes.
Step 10
Serve the pot roast with the vegetables, and drizzle the gravy on top. Enjoy!
Nutrition Facts
| Serving size | (2571.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4112.6 |
| Total Fat 302.6g | 0% |
| Saturated Fat 114.1g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 1020.6mg | 0% |
| Sodium 5393.2mg | 0% |
| Total Carbohydrate 100.6g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 26.8g | |
| Protein 260.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 377.8mg | 0% |
| Iron 42.0mg | 0% |
| Potassium 6277.2mg | 0% |
Source of Calories