Tender Crock Pot Pot Roast Recipes: 5 Family Favorites (Print Version)

Discover 5 tender Crock Pot Pot Roast Recipes for easy family dinners. Slow-cooked comfort with rich flavors and simple prep for weeknight magic.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 7-8 Hours minutes
Total Time: 27 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth/soup mix)

# Ingredients:

→ Hearty Base

01 - 3-4 lb boneless beef chuck roast
02 - 1 lb baby carrots
03 - 1.5 lb small potatoes (red or Yukon Gold)

→ Flavor Foundation

04 - 3 cups beef broth (low sodium)
05 - 1 (1 oz) packet onion soup mix
06 - 1 tbsp Worcestershire sauce

→ Aromatic Boosters

07 - 4-5 cloves garlic, minced or smashed
08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary

→ Finishing Touches

10 - 1 tbsp olive oil (for searing)
11 - 1 tbsp cornstarch + 2 tbsp cold water (for slurry, optional)

# Instructions:

01 - First things first, get that chuck roast nice and browned. Pat it dry, then get a little oil shimmering in a hot skillet. Sear it on all sides until it's got a beautiful crust. This step, even though it's an extra pan, is crucial for developing deep, rich flavor in your Crock Pot Pot Roast Recipes. Honestly, I used to skip it to save time, and the difference was night and day. Don't make my mistake!
02 - Once your roast is nicely seared, carefully transfer it to your slow cooker. Then, scatter your baby carrots and potatoes around the roast. I usually try to get them nestled in nicely so they can soak up all those juices. This is where the magic starts to happen, and you can already imagine the deliciousness brewing.
03 - In a separate bowl, whisk together your beef broth, onion soup mix, Worcestershire sauce, minced garlic, dried thyme, and rosemary. Give it a good stir until the soup mix is dissolved. This is your flavor bomb for these Crock Pot Pot Roast Recipes! I once just dumped everything in separately, and the soup mix didn't dissolve well, leading to uneven seasoning. Learn from my oops!
04 - Pour that glorious liquid mixture over the roast and vegetables in the slow cooker. Make sure everything is somewhat submerged. Put the lid on, set it to low, and let it cook for 7-8 hours, or on high for 4-5 hours. The aroma that fills your kitchen while it cooks is honestly one of my favorite parts of making this dish.
05 - After the cooking time, check the roast for tenderness. It should be fall-apart tender, easily shredding with a fork. If it's not quite there, give it another hour or so. I've been impatient before and pulled it too early, and it was chewy, which is not what we want for these Crock Pot Pot Roast Recipes! Patience is key here.
06 - If you like a thicker gravy, remove the roast and veggies, then whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the cooking liquid in the slow cooker. Cook on high for about 15-20 minutes until thickened. Then, shred the roast, serve it with the tender veggies, and ladle that amazing gravy over everything. It should look, smell, and taste like pure comfort.

# Notes:

01 - Don't skip searing the meat—it truly builds a deeper flavor profile, trust me, I learned this the hard way!
02 - Resist the urge to lift the lid often; every time you do, you lose heat and extend the cooking time.
03 - A good quality chuck roast with some marbling is key for that fall-apart tenderness you crave in Crock Pot Pot Roast Recipes.
04 - If you're out of baby carrots, chopped regular carrots or even parsnips work great!

# Equipment Needed:

01 - Slow cooker (Crock Pot)
02 - large skillet
03 - whisk
04 - measuring cups/spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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