Description
A simple and delicious recipe for a hearty crock pot roast with tender potatoes and carrots.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 medium potatoes, peeled and cut into chunks
- 3–4 carrots, peeled and sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Season the beef chuck roast with salt and pepper on all sides.
- In a large skillet, sear the roast on high heat until browned on all sides.
- Place the chopped onions, garlic, potatoes, and carrots in the bottom of the crock pot.
- Place the seared roast on top of the vegetables.
- In a bowl, mix together the beef broth, Worcestershire sauce, thyme, and rosemary.
- Pour the broth mixture over the roast and vegetables in the crock pot.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender.
- Once done, remove the roast and vegetables, and let the roast rest before slicing.
Notes
- For added flavor, you can add a bay leaf to the broth mixture.
- Feel free to substitute other root vegetables like parsnips or turnips.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crock Pot Roast, Beef Roast, Potatoes, Carrots, Slow Cooker Recipe