Easy Crock Pot Pot Roast: Tender, Flavorful Family Dinner (Print Version)

Easy Crock Pot Pot Roast Recipe for a tender, flavorful, and fuss-free dinner. Set it and forget it for a truly comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Event Roast

01 - Beef Chuck Roast (3-4 lbs)

→ Root Veggie Crew

02 - Baby Carrots (1 lb bag)
03 - Potatoes (1.5 lbs, like Yukon Gold or red potatoes)
04 - Yellow Onion (1 large)

→ Flavor Foundation

05 - Beef Broth (3-4 cups)
06 - Worcestershire Sauce (2 tbsp)
07 - Tomato Paste (1 tbsp)
08 - Minced Garlic (4-5 cloves, or 1 tbsp pre-minced)

→ Seasoning Stars

09 - Dried Thyme (1 tsp)
10 - Dried Rosemary (1/2 tsp)
11 - Bay Leaf (1-2 leaves)
12 - Salt and Black Pepper (to taste)

# Instructions:

01 - Okay, so first things first, pat that chuck roast dry with paper towels. I know, I know, an extra step, but trust me, it’s worth it! Season it generously with salt and pepper all over. Then, heat a large, heavy-bottomed skillet (like cast iron!) over medium-high heat with a tablespoon of olive oil. Once shimmering, sear the roast on all sides until it’s beautifully browned. This step creates a fantastic crust and locks in so much flavor. I always get a little giddy when I hear that sizzle! This is where you build the foundation for an amazing Easy Crock Pot Pot Roast. Don't rush it!
02 - While your roast is doing its thing, chop your onion into chunky pieces and your potatoes into about 1.5-inch chunks. No need for perfection here; rustic is the vibe! Once the roast is seared, carefully transfer it to your crock pot. Then, layer the chopped onions, potatoes, and baby carrots around and over the beef. I usually try to get some of the veggies underneath so they can soak up all those drippings. I forgot the carrots once and had to add them halfway through, which worked, but they weren't as tender, oops!
03 - In the same skillet you used for searing (don't clean it, those browned bits are flavor!), add the beef broth, Worcestershire sauce, and tomato paste. Scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon – that's called deglazing, and it's pure magic for the sauce! Stir in the minced garlic, dried thyme, and dried rosemary. Give it a good whisk to combine everything. This liquid is going to transform into the most incredible gravy for your Easy Crock Pot Pot Roast.
04 - Pour that glorious liquid mixture over the roast and veggies in the crock pot. Make sure the liquid covers most of the ingredients, or at least comes up high on the roast. Tuck in the bay leaves. Pop on the lid, set your crock pot to low, and let it do its thing for 6-8 hours, or on high for 3-4 hours. I usually aim for the longer, slower cook time; it just makes the beef incredibly tender. I once peeked too often and the cooking time stretched out, so resist the urge to lift the lid!
05 - Once the cooking time is up, your kitchen will smell absolutely divine! The beef should be fall-apart tender. Carefully remove the roast from the crock pot and transfer it to a cutting board. Let it rest for about 10-15 minutes. This resting period is crucial, letting the juices redistribute for maximum tenderness. While it rests, you can fish out the bay leaves from the veggies and sauce. I sometimes forget the bay leaves, and then someone finds one in their bowl, haha!
06 - After resting, use two forks to shred the beef right on the cutting board. It should just fall apart with hardly any effort. Ladle the shredded beef, tender veggies, and that rich, savory gravy onto plates. You'll notice how the sauce has thickened beautifully from the veggies and the beef's natural juices. This Easy Crock Pot Pot Roast looks and smells like pure comfort, ready for hungry bellies. It's truly a sight to behold after hours of simmering!

# Notes:

01 - Don't skip searing the roast; it adds so much depth and flavor to your pot roast!
02 - Leftovers are even better the next day, trust me on this one.
03 - Chicken broth works if you're out of beef, but it's not quite the same rich flavor.
04 - A dollop of sour cream or a sprinkle of fresh parsley on top? Divine finishing touches!

# Equipment Needed:

01 - Crock pot (6-quart or larger)
02 - large heavy-bottomed skillet
03 - tongs
04 - cutting board
05 - carving knife (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 38g

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