Crock Pot Pot Roast: Tender, Juicy Comfort Food (Print Version)

Crock Pot Pot Roast is simple, tender, and juicy. Learn my secrets for a flavorful, fall-apart roast with minimal effort. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 3-4 lb boneless chuck roast
02 - 3 cups beef broth (low-sodium preferred)
03 - 1 large yellow onion, roughly chopped
04 - 4 cloves garlic, minced

→ Flavor Boosters

05 - 1 tbsp Worcestershire sauce
06 - 1 tsp dried thyme
07 - 1 tsp dried rosemary
08 - Salt and freshly ground black pepper, to taste

→ Vegetables

09 - 1.5 lb small red potatoes, halved or quartered
10 - 1 lb carrots, peeled and cut into 2-inch chunks

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped (for garnish)
12 - 1 tbsp olive oil (for searing)

# Instructions:

01 - First things first, get that chuck roast beautifully browned. I know, I know, it's an extra step, but trust me, it builds so much flavor. Heat a big skillet with a little olive oil until it's shimmering. Pat that roast dry, season it generously with salt and pepper, then sear it on all sides until it's got a gorgeous, dark crust. You'll smell that incredible aroma filling your kitchen, and honestly, it's half the fun! This step makes all the difference for a truly flavorful Crock Pot Pot Roast.
02 - After browning, if there are any delicious bits stuck to the pan, pour in a splash of the beef broth and scrape them up – that's called deglazing, and it's pure flavor gold! Transfer the browned roast to your crock pot. Add the chopped onion and minced garlic around the roast. The kitchen should start smelling absolutely amazing about now, a preview of the delicious Crock Pot Pot Roast to come.
03 - Pour the remaining beef broth into the crock pot, along with the Worcestershire sauce. Sprinkle in the dried thyme and rosemary. Make sure the liquid comes up about halfway on the roast. Don't worry if it doesn't cover it completely; the crock pot magic will handle it, creating its own steamy environment for a tender Crock Pot Pot Roast.
04 - Cover your crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. You're looking for that moment when the roast is fork-tender, practically falling apart with just a gentle nudge. I always peek around the 5-hour mark on low, just to make sure everything's happy in there. You'll know it's ready when the meat practically melts.
05 - About 1.5 to 2 hours before the cooking time is up (or after 4-5 hours on low), add your chunky carrots and potatoes to the crock pot. Give them a gentle stir into the liquid so they can absorb all those wonderful flavors and cook until tender. This timing ensures they're cooked through but still hold their shape, not turning into mush in your Crock Pot Pot Roast.
06 - Once everything is tender, carefully remove the roast and vegetables from the crock pot. You can shred the meat right in the pot or on a cutting board, then return it to the sauce. Let it rest for about 10 minutes before serving; this helps the juices redistribute. Ladle out generous portions, making sure to get plenty of that rich, savory sauce. Garnish with fresh parsley for a final flourish. Enjoy your homemade Crock Pot Pot Roast!

# Notes:

01 - Don't skip browning the meat; it adds incredible depth you won't get otherwise.
02 - Leftovers keep beautifully in an airtight container for 3-4 days in the fridge.
03 - Tried parsnips instead of carrots once; it was surprisingly delicious, a little sweeter.
04 - Serve with a sprinkle of fresh parsley for a pop of color and freshness.

# Equipment Needed:

01 - Crock pot (slow cooker)
02 - Large skillet
03 - Tongs
04 - Wooden spoon

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 35g

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