🥩 Crockpot Roast with Potatoes and Carrots
Ingredients:
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3–4 lb chuck roast (or your favorite cut for slow cooking)
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Salt and pepper to taste
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1 tbsp olive oil
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4–5 medium potatoes, cut into large chunks (Yukon gold or red work well)
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4 large carrots, peeled and cut into 2-inch pieces
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1 onion, chopped or quartered
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4 cloves garlic, minced
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary (or a sprig of fresh rosemary)
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Optional: 1 tbsp tomato paste or balsamic vinegar for richer flavor
🧑🍳 Instructions:
1. Sear the Roast (Optional but recommended):
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Pat the roast dry and season generously with salt and pepper.
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In a hot skillet, heat olive oil and sear the roast on all sides until browned (about 3–4 minutes per side).
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Transfer to crockpot.
2. Layer Veggies:
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Place potatoes, carrots, onion, and garlic in the bottom of the crockpot.
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Place the seared roast on top of the vegetables.
3. Add Liquids and Seasonings:
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In a bowl, mix beef broth, Worcestershire, thyme, rosemary, and (if using) tomato paste or balsamic vinegar.
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Pour over the meat and veggies.
4. Cook:
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Low for 8–10 hours (ideal for tender meat), or
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High for 4–5 hours if you’re short on time.
5. Finish:
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The roast should be fork-tender and the vegetables soft but not mushy.
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Taste and adjust seasoning if needed.
🥄 Optional Gravy:
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Remove 2 cups of liquid from the crockpot.
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In a saucepan, mix with a slurry of 1 tbsp cornstarch + 2 tbsp cold water.
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Simmer until thickened and serve over the roast.
🍽️ Serving Suggestions:
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Serve warm with a side of crusty bread or over mashed potatoes (if you didn’t use them in the crockpot).
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Leftovers make excellent shredded beef sandwiches!
Want a spicier twist, wine-based version, or instant pot adaptation? I can help with that too!