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Crockpot Pot Roast

Crockpot Pot Roast Recipe

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, cut into 1-inch chunks
  • 4 cloves garlic, smashed and roughly chopped
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 1 ½ lb baby potatoes or quartered Yukon golds
  • 1 ½ cups beef broth
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season the roast with salt and pepper. Sear in hot oil over medium-high heat for 3 to 4 minutes per side until deeply browned, then set aside.
  2. Sauté the onion in the same skillet over medium heat for 5 minutes, add the garlic and cook 30 seconds, then stir in the tomato paste and cook 1 minute longer.
  3. Pour in the beef broth and Worcestershire, scrape up the fond, and add the thyme, rosemary, and bay leaves. Bring to a simmer.
  4. Place the roast in a 6-quart slow cooker, arrange the carrots and potatoes around it, and pour the hot liquid over everything. Cover and cook on low for 8 hours, or on high for 5 to 6 hours, until fork-tender.
  5. Transfer the roast and vegetables to a platter and discard the bay leaves. Whisk the cornstarch into the cold water, stir it into the juices, and cook uncovered on high for 15 to 20 minutes until the gravy thickens. Slice the roast against the grain and serve with the gravy.

Notes

Rest the meat for 10 minutes before slicing to keep it juicy. If you are short on time, you can cook on high for 5 to 6 hours; the meat will still be tender, though the low-and-slow method yields the softest texture. Leftover gravy can be frozen for up to 3 months.