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A tender beef pot roast with carrots and potatoes in a savory broth

Crockpot Pot Roast

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 3 pounds beef chuck roast
  • 1 pound Yukon Gold potatoes, quartered
  • 4 large carrots , peeled and cut into 2-inch chunks
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic , minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Instructions
 

  • Season the beef chuck roast on all sides with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat and sear the roast until browned on all sides, approximately 4 minutes per side.
  • Layer the chopped onion, carrots, and potatoes in the bottom of a 6-quart slow cooker.
  • Transfer the seared beef roast to the slow cooker, placing it on top of the vegetables.
  • In a medium bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, rosemary, and thyme.
  • Pour the liquid mixture over the beef and vegetables.
  • Cover and cook on the low setting for 8 hours until the beef is tender and pulls apart easily with a fork.
  • Remove the beef and vegetables from the crockpot and serve warm, using the remaining liquid as a jus or gravy base.