Crockpot Pot Roast
This classic crockpot pot roast delivers tender beef, hearty vegetables, and rich flavor with minimal effort. Perfect for busy weeknights, this slow cooker recipe transforms simple ingredients into a comforting home-cooked meal.
Equipment
- 1 6-quart crockpot Preferably programmable for easy cooking
- 1 Cutting board For chopping vegetables
- 1 Chef's knife Sharp for slicing
- 1 Measuring cups To measure liquids
- 1 Meat thermometer Ensures perfect doneness
Ingredients
- 3 lb chuck roast trimmed of excess fat
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 1 cup low-sodium beef broth
- 1 cup red wine optional, for added flavor
- 4 carrots cut into large chunks
- 4 potatoes quartered
- 1 onion sliced
- 3 cloves garlic minced
- 2 sprigs fresh thyme
- 1 tablespoon cornstarch optional, for thickening sauce
Instructions
- Prepare the meat: Season the chuck roast generously with salt and pepper.
- Sear for flavor: Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until golden brown.
- Layer ingredients: Place carrots, potatoes, onion, and garlic at the bottom of the crockpot. Set the roast on top.
- Add liquids: Pour in beef broth and red wine. Add thyme sprigs on top.
- Cook low and slow: Cover and cook on Low for 8 hours or High for 4–5 hours, until beef is tender and vegetables are cooked through.
- Thicken (optional): Remove ½ cup of cooking liquid, mix with cornstarch, and stir back into the crockpot during the last 30 minutes.
Notes
- For added richness, stir in 1 tablespoon of Worcestershire sauce before cooking.
- Leftovers can be stored in an airtight container for up to 4 days or frozen for 3 months.
- Try substituting sweet potatoes or parsnips for a unique twist.