Nana's Crock Pot Pot Roast
Celebrate the heartwarming flavors of family tradition with Nana's Crock Pot Pot Roast—a soul-soothing classic perfect for chilly evenings or Sunday dinners. This slow-cooked masterpiece features a tender, three-pound chuck roast seared to perfection and nestled among hearty chunks of carrots and russet potatoes. Infused with rich beef broth, a splash of Worcestershire sauce, and aromatic herbs like thyme and bay leaf, every bite bursts with savory goodness. The magic happens as this dish simmers for eight hours, creating melt-in-your-mouth meat and perfectly tender vegetables. Finished with fresh parsley for an optional touch of brightness, this comforting pot roast is a one-pot wonder that’s as easy as it is irresistible. Perfect for feeding a crowd or meal prepping delicious leftovers, it’s the definition of cozy, home-cooked perfection.
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Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoons Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 3 cloves Garlic, minced
- 4 medium Carrots, peeled and cut into large chunks
- 3 medium Russet potatoes, peeled and cubed
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Season the chuck roast generously with salt and pepper. Sprinkle flour on all sides of the roast, lightly coating it.
Step 2
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to the crock pot.
Step 3
In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Transfer the onions and garlic to the crock pot.
Step 4
Layer the carrots and potatoes around the roast in the crock pot.
Step 5
In a bowl, whisk together the beef broth, Worcestershire sauce, and dried thyme. Pour this mixture over the roast and vegetables.
Step 6
Add the bay leaf to the crock pot. Cover the crock pot with the lid.
Step 7
Set the crock pot to low heat and cook for 8 hours, or until the roast is fork-tender and the vegetables are soft.
Step 8
Once done, discard the bay leaf. Taste and adjust seasoning, if needed.
Step 9
Serve the pot roast with the vegetables and ladle some cooking liquid over the top. Garnish with fresh parsley if desired. Enjoy Nana’s comforting pot roast!
Nutrition Facts
| Serving size | (3023.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4131.9 |
| Total Fat 212.8g | 0% |
| Saturated Fat 81.9g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 1251.9mg | 0% |
| Sodium 8521.5mg | 0% |
| Total Carbohydrate 186.9g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 22.6g | |
| Protein 380.5g | 0% |
| Vitamin D 54.4IU | 0% |
| Calcium 478.8mg | 0% |
| Iron 55.0mg | 0% |
| Potassium 8703.4mg | 0% |
Source of Calories