Pot Roast in the Crock Pot

Experience the ultimate comfort food with this tender and flavorful Pot Roast in the Crock Pot. Made with a succulent 3-pound beef chuck roast, hearty vegetables like red potatoes, carrots, and celery, and a rich broth infused with garlic, tomato paste, and optional dry red wine, this slow-cooked masterpiece is the epitome of a stress-free, family-friendly dinner. The recipe’s simple prep—searing the roast and layering it in the crock pot with aromatic herbs like thyme and rosemary—ensures maximum flavor while letting your slow cooker do all the work. With just 20 minutes of prep time and a low, slow cook for 8 hours, this dish effortlessly produces fork-tender beef and perfectly cooked vegetables. Perfect for cozy weeknights or special occasions, serve it with the optional gravy made from the savory cooking juices for an extra indulgent touch. This one-pot wonder is a timeless classic and a must-try for any comfort food enthusiast!

Nutriscore Rating: 70/100

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 small red potatoes
• 2 medium celery stalks
• 3 large garlic cloves
• 2 cups beef broth
• 0.5 cups dry red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoons black pepper

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 the olive oil. Sear the chuck roast for 3-4 minutes per side until well-browned. Transfer the roast to the crock pot.

Step 3

Peel and cut the yellow onion into large chunks. Peel and cut the carrots into thick slices. Quarter the red potatoes. Chop the celery into bite-sized pieces. Mince the garlic.

Step 4

Layer the vegetables (onions, carrots, potatoes, and celery) around and over the seared roast in the crock pot.

Step 5

In a bowl, mix the beef broth, dry red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and garlic. Pour the mixture over the roast and vegetables in the crock pot.

Step 6

Cover the crock pot with the lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the meat is tender and easily pulls apart with a fork.

Step 7

Once cooked, carefully remove the roast and vegetables from the crock pot and transfer to a serving platter.

Step 8

Optional: Pour the cooking juices into a saucepan and simmer over medium heat for 5-10 minutes to reduce and thicken for a richer gravy.

Step 9

Serve the pot roast warm, drizzled with the reduced cooking juices or gravy if desired.

Nutrition Facts

Serving size	(3156.6g)

Amount per serving	% Daily Value*
Calories	4486.7

Total Fat 303.3g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 5484.0mg	0%
Total Carbohydrate 167.8g	0%
Dietary Fiber 25.9g	0%
Total Sugars 34.5g
Protein 270.1g	0%

Vitamin D 0IU	0%
Calcium 478.7mg	0%
Iron 45.8mg	0%
Potassium 8428.2mg	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: 60.9%

Protein: 24.1%

Carbs: 15.0%