Crock Pot Pot Roast
This slow-cooked pot roast wraps your kitchen in warmth with its rich beefy aromas mingling with rosemary and sweet caramelized onions, creating a comforting dish for any family gathering.
Ingredients
Main Ingredients
- 3 to 4 pounds beef chuck roast, well-marbled for tenderness; can substitute bottom round for a leaner cut
- to taste salt and freshly ground black pepper for seasoning
- 2 tablespoons olive oil for browning and extra flavor; use avocado oil if preferred
- 1 large onion, sliced adds sweetness and depth
- 4 cloves garlic, minced aromatic and warm
- 4 large carrots, peeled and cut into chunks rustic texture and natural sweetness
- 3 stalks celery, cut into pieces balances the sweetness of the carrots
- 1 pound baby potatoes or Yukon gold, halved soak up the gravy beautifully
- 2 cups beef broth you can use low-sodium for a healthier option
- 1 cup dry red wine or additional beef broth wine adds depth; skip for alcohol-free
- 2 tablespoons tomato paste gives body and umami
- 2 sprigs fresh rosemary aromatic herbs that sing with beef
- 2 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce optional, for a savory boost
Instructions
Preparation
- Season the roast generously with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear the roast for 3 to 4 minutes per side until a deep golden crust forms.
- Transfer the roast to the crock pot and add onions, garlic, carrots, celery, and potatoes around it.
- Tuck rosemary, thyme, and bay leaves into the vegetables.
- In the same skillet, pour in the red wine (if using) and scrape up any browned bits.
- Stir in beef broth and tomato paste, bring to a simmer, then pour the mixture over the roast in the crock pot.
- Add Worcestershire sauce if desired.
Cooking
- Cover and cook on low for 8 hours (or high for 5 hours).
- When done, remove the roast and vegetables to a serving platter.
- Strain the cooking liquid into a saucepan, skim fat if needed, and simmer to reduce into a glossy gravy.
- Slice or shred the roast and serve with the vegetables and gravy.
Notes
Consider making it a day ahead for a dinner party. To freeze, portion meat and vegetables with some gravy in freezer-safe containers for up to 3 months.