Description

This Crock Pot Pot Roast recipe delivers a tender, flavorful one-pot meal perfect for a comforting dinner. With a slow-cooked chuck roast combined with savory seasonings, vegetables, and herbs, it transforms simple ingredients into a melt-in-your-mouth delight. The low and slow cooking method ensures the beef becomes fall-apart tender, while the blend of spices and fresh herbs adds rich depth to the dish.

Ingredients

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For the Pot Roast:

3 lb chuck roast
1 onion, sliced
4 cloves garlic, smashed
2 tbsp tomato paste
1 tbsp brown sugar
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
1 tbsp Worcestershire sauce
4 cups beef stock
3 large carrots, chopped
1 lb baby gold potatoes
Fresh thyme, rosemary, and bay leaves (about 2 sprigs thyme, 2 sprigs rosemary, 2 bay leaves)
Salt and pepper, to taste
Fresh parsley, for garnish
1 tbsp olive oil (for searing)

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Instructions

Season the Roast: Generously season the 3 lb chuck roast on all sides with salt and pepper to bring out its natural flavors before cooking.
Sear the Meat: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, sear the roast for 3-4 minutes on each side until it develops a golden brown crust, enhancing flavor and texture.
Transfer to Crock Pot: Place the seared roast into the Crock Pot, ready for slow cooking.
Prepare Aromatics: In the same pan used for searing, add sliced onions, smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for 2-3 minutes, stirring frequently, until the mixture becomes fragrant and slightly caramelized.
Deglaze the Pan: Pour in 1 tablespoon of Worcestershire sauce and a splash of beef stock to deglaze the pan, scraping up all the flavorful browned bits from the bottom.
Add Aromatics to Crock Pot: Pour the aromatic onion and spice mixture over the roast in the Crock Pot.
Add Vegetables and Stock: Arrange chopped carrots and baby gold potatoes around the roast and pour in the remaining beef stock (about 4 cups) to provide moisture for slow cooking.
Add Herbs: Nestle fresh thyme, rosemary sprigs, and bay leaves into the pot to infuse the roast with aromatic herbal notes.
Slow Cook the Roast: Cover the Crock Pot and cook on High for 5-6 hours or on Low for 8-10 hours, until the beef is fall-apart tender and cooked through.
Finish and Serve: Once done, remove the fresh herbs and bay leaves. Shred the meat carefully with two forks, garnish with chopped fresh parsley, and serve warm alongside the cooked vegetables.

Notes

For best results, use a well-marbled chuck roast to ensure tenderness.
Adjust salt and pepper seasoning according to taste preference.
If you prefer a thicker gravy, remove some cooking liquid and thicken with cornstarch slurry on stovetop before serving.
The roast can be cooked on Low for 8-10 hours if you prefer a more hands-off approach.
Leftovers store well refrigerated for up to 3 days and freeze beautifully.