I love a good Fall Pot Roast. This recipe uses hearty beef chuck roast, garlic, and tender baby potatoes alongside sweet carrots and aromatic onions. The savory beef broth, Worcestershire sauce and herbs create a rich gravy that ties everything together in this inviting, slow-cooked pot roast that I know you’ll relish.

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I’ve always been a fan of a good, hearty meal that doesn’t require you to babysit it all night. This Best Crockpot Pot Roast recipe is one that never fails to impress me.

I start with a good cut of beef chuck roast, seasoned just right with salt and pepper, then I sear it in olive oil along with a sliced onion and minced garlic to build up loads of flavor. I then toss in some carrots and baby potatoes, and pour in beef broth along with a splash of Worcestershire sauce.

I always sprinkle a bit of dried thyme and rosemary, and toss in bay leaves to really round out the taste. The beauty of this dish is that it cooks low and slow, letting the beef get fall-apart tender while the veggies soak up every bit of that rich gravy.

It’s a straightforward and effortless way to create a really satisfying meal, perfect for any night of the week.

Why I Like this Recipe

I like this recipe because the beef turns out super tender that i can nearly cut it apart with just a fork and its so packed with flavor from the garlic and herbs. I love how easy it is to throw everything into the crockpot and let it cook all day without much effort on my part. The mix of veggies like carrots, onions, and potatoes makes it a really hearty meal that reminds me of home-cooked dinners. And i really appreciate that i can skip or add that extra step like thickening the gravy so it fits my taste every time.

Ingredients

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Beef chuck roast: Rich in protein and flavor, this roast makes your dish hearty and delicious.
Olive oil: A healthy fat that enhances flavor and helps brown the meat, its super essential.
Onion: Adds a sweet, savory taste while providing fiber and antioxidants to boost nutrition.
Garlic: Intensely aromatic, garlic boosts flavor with a slight spiciness and health benefits.
Carrots: Rich in vitamins, carrots add natural sweetness and crunch while offering dietary fiber.
Baby potatoes: These creamy carbs absorb flavors, add texture, and provide energy for a filling meal.
Beef broth: Adds moisture and depth to the dish with savory, umami richness that ties everything together.

Ingredient Quantities

3 to 4 lbs beef chuck roast

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, sliced

4 garlic cloves, minced

4 carrots, cut into chunks

1 lb baby potatoes, halved if they’re big

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

How to Make this

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1. First, season the beef chuck roast generously with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat and sear the roast for about 2-3 minutes per side until it’s nicely browned.

3. Transfer the browned roast to your crockpot and scatter the sliced onion around it.

4. Add the minced garlic, chunked carrots, and baby potatoes to the crockpot so they surround the meat.

5. Pour in the 2 cups of beef broth evenly over everything.

6. Stir in the Worcestershire sauce along with the dried thyme and rosemary, then toss in the 2 bay leaves.

7. Cover the crockpot and set it to cook on low for about 8 hours or on high for 4-5 hours until the beef is fall-apart tender.

8. About 15 minutes before serving, remove the bay leaves and taste to adjust the seasoning if needed.

9. If you wanna thicken the gravy, mix a little flour or cornstarch with water and stir it in, then let it cook uncovered for those final 15 minutes.

10. Finally, serve your pot roast hot with the hearty veggies and spoon some of that rich gravy over top, and enjoy your ultimate comfort food dinner!

Equipment Needed

1. Large skillet
2. Crockpot
3. Chef’s knife
4. Cutting board
5. Tongs
6. Measuring cups
7. Measuring spoons
8. Mixing bowl
9. Stirring spoon
10. Ladle

FAQ

What type of roast should i use? – The recipe calls for a 3 to 4 lbs beef chuck roast which is great because its marbled fat makes the meat super tender after a long cook.

Should i sear the meat before putting it in the crockpot? – Searing the roast in olive oil for a few minutes on each side can help lock in flavor and juices although its not absolutely necessary if you're short on time.

How long should i cook the pot roast? – Cooking it on low for about 8 hours is recommended to get a melt in your mouth tenderness, though you can also cook it on high for 4-5 hours if needed.

Can i add different vegetables to the recipe? – Sure you can throw in other veggies like celery or parsnips but just be mindful that it might change the flavor profile a bit, so keep the adjustments moderate.

What does the Worcestershire sauce do? – The Worcestershire sauce adds a tangy and savory kick to the broth which helps enhance the overall taste of the pot roast.

Best Crockpot Pot Roast Recipe Substitutions and Variations

Beef chuck roast: If you can’t find chuck roast, try brisket or beef stew meat. They may need slightly different cook times though.
Olive oil: You can swap in vegetable oil or even melted butter if you’re in a pinch.
Baby potatoes: Yukon Gold or small red potatoes work nicely if baby ones aren’t available.
Worcestershire sauce: Soy sauce can be used as a substitute for a similar savory kick.
Dried thyme: Fresh thyme is a great alternative, just remember to use a bit more since it’s less concentrated.

Pro Tips

1. Let the meat sit out for about 20 minutes before searing so it cooks more evenly and gets that nice brown crust on each side. That really helps lock in the flavor.

2. When searing, don’t overcrowd the pan. If the meat is too crowded you might end up steaming it instead of getting a good sear which kinda ruins the flavor.

3. For the thick gravy, mix a small amount of flour or cornstarch with water first. This way you avoid a lumpy mess and get a smooth sauce in the end.

4. If you have extra time after the cooking is done, let the roast rest for a few minutes before serving. This helps keep all those juices inside the meat and makes it taste even better.