🍽️ Classic Crock Pot Pot Roast
🧂 Ingredients:
For the Roast:
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3–4 lb chuck roast (well-marbled)
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Salt & black pepper to taste
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1 tbsp olive oil (for searing)
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme or rosemary
Vegetables:
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4 carrots, peeled and chopped
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3 potatoes, quartered (Yukon Gold or red)
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1 onion, chopped
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2–3 cloves garlic, minced
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Optional: 2 stalks celery, chopped
For the Gravy/Braising Liquid:
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1 cup beef broth
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1 tbsp Worcestershire sauce
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1 tbsp tomato paste (adds depth)
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Optional: 1/2 cup red wine or additional broth
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1 tbsp cornstarch (optional, for thickening)
🔪 Instructions:
1. Season & Sear the Roast (Optional but recommended)
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Generously season roast with salt, pepper, garlic powder, onion powder, and herbs.
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Heat olive oil in a skillet over medium-high heat.
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Sear roast on all sides until browned (about 3–4 minutes per side).
2. Layer the Crock Pot
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Place carrots, potatoes, onion, and garlic in the bottom of the slow cooker.
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Lay the seared roast on top.
3. Add Liquid
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In a small bowl, mix beef broth, Worcestershire sauce, tomato paste, and wine (if using).
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Pour over the roast and vegetables.
4. Slow Cook
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Cover and cook on:
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Low for 8–10 hours (best for tenderness)
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or High for 5–6 hours
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5. Optional Gravy
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Remove 1 cup of the cooking liquid and stir in 1 tbsp cornstarch.
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Heat in a small saucepan, whisking constantly until thickened.
6. Serve
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Shred the roast or slice against the grain.
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Serve with veggies and pour gravy over top.
🍷 Serving Ideas:
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Crusty bread or mashed potatoes on the side
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A simple green salad for contrast
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A glass of red wine or sparkling cider
Would you like a low-sodium, keto, or instant pot version?