Description
A simple, budget-friendly slow cooker pot roast that transforms tough cuts of beef into tender, melt-in-your-mouth comfort food using pantry staples. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 3–4 lbs Chuck Roast (boneless preferred)
- 2 large Yellow Onions
- 4–5 medium Carrots, peeled and chopped into large chunks
- 1.5 lbs Potatoes (Russet or Yukon Gold), cut into large cubes
- 2 cups Beef Broth (low-sodium)
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- Dried Herbs (thyme, rosemary, and bay leaves)
- 3 cloves Garlic, minced
- 2 tbsp Flour (for thickening)
- 2 tbsp Butter or Oil (for searing)
- Salt and Pepper to taste
Instructions
- Pat the chuck roast dry and season generously with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned, then transfer to the slow cooker. (Optional: Skip searing and place raw meat directly in pot).
- Chop onions, carrots, and potatoes into uniform large chunks.
- Place chopped onions and carrots at the bottom of the slow cooker, then add potatoes on top.
- In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and minced garlic until smooth.
- Pour the sauce mixture over the meat and vegetables in the slow cooker.
- Place the lid on the slow cooker and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is fork-tender.
- If a thicker gravy is desired, mix flour with 2 tablespoons of cold water to create a slurry. Stir into the pot during the last 30 minutes of cooking and simmer until thickened.
- Remove bay leaves and let the meat rest for 5 minutes before shredding or slicing.
- Serve hot with gravy spooned over the top.
Notes
For best results, ensure the meat is seared to create flavor via the Maillard reaction. Cut vegetables uniformly so they cook evenly. If using frozen vegetables, add them during the last 2 hours of cooking. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours (LOW) or 4-5 hours (HIGH)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 portion of meat an
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: crockpot pot roast, slow cooker beef, one pot meal, easy dinner, budget friendly recipes, comfort food, meal prep