Crock Pot Pot Roast

The ultimate comfort food that envelops you in warmth with every bite, featuring tender, juicy meat paired with perfectly cooked vegetables.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 8 servings

Calories: 350

3-4 pounds chuck roast Fat trimmed for better flavor absorption.
3 tablespoons olive oil For searing the meat and adding richness.
1 yellow onion Cut into 1/2″ slices to enhance sweetness during cooking.
6 cloves garlic Smashed to infuse depth of flavor into the dish.
2 tablespoons tomato paste Adds a rich umami taste.
2 teaspoons brown sugar Balances acidity and enhances caramelization.
2 teaspoons Italian seasoning For a blend of aromatic herbs.
1 teaspoon garlic powder Boosts the overall garlic flavor profile.
1 teaspoon onion powder Adds another layer of sweetness.
1 teaspoon chili powder Provides a subtle kick of heat.
2 teaspoons Worcestershire sauce Deepens the savory notes of the dish.
32 ounces beef stock The base for moisture and flavor throughout cooking.
2 pounds carrots Peeled and cut into 2-3″ pieces for a hearty texture.
2 pounds baby gold potatoes Halved if they’re large to ensure even cooking.
4 sprigs fresh thyme Adds a fragrant herbal note to the pot roast.
4 sprigs fresh rosemary Complements the beef beautifully with its aromatic essence.
2 bay leaves Infuses slow-cooked flavors into the broth.
3 tablespoons cornstarch Optional for making gravy if desired.
Kosher salt To enhance all the flavors in your dish.
fresh cracked pepper A finishing touch for added spice and depth.
fresh chopped parsley For garnish to elevate presentation and freshness.

Heat olive oil in a large sauté pan over medium-high heat until shimmering but not smoking. Pat your chuck roast dry with paper towels to help achieve a good sear, then season liberally on all sides with kosher salt and freshly cracked black pepper.
Add the seasoned roast to the hot sauté pan, searing it on all sides (including edges) for about 4-5 minutes per side until browned beautifully.
Without wiping out the pan, reduce heat to medium and toss in sliced onions along with a couple pinches of salt and pepper, stirring occasionally until softened (about 4 minutes). Then add smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, plus additional salt and pepper; cook briefly to combine flavors.
Pour Worcestershire sauce into your sauté pan alongside a few splashes of beef stock to deglaze by scraping off those tasty browned bits stuck to the bottom; this is essential as it adds layers of flavor! Transfer this onion-garlic mixture into your slow cooker along with carrots, potatoes, and pour in remaining beef stock before adding more salt and pepper generously.
Nestle fresh thyme sprigs, rosemary sprigs, and bay leaves among the veggies so that their flavors meld perfectly during cooking time! Cover your crock pot's lid securely; set it on high heat (cooks for approximately 5-6 hours) or low heat (around 8-10 hours) until roast is fork-tender enough to shred effortlessly.

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 80mgSodium: 600mgFiber: 5gSugar: 5g

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