There is something special about coming home to a meal that has been cooking all day. The aroma hits you the moment you walk in the door. It promises a warm, comforting dinner without any last minute fuss. That is the beauty of good Crockpot Recipes.
This particular recipe for a classic beef pot roast is a household favorite. It is simple, full of rich flavor, and lets the slow cooker do all the heavy lifting. It’s one of those meals that feels like a hug in a bowl, perfect for any day of the week.
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Why You’ll Love This Recipe
You are going to love how incredibly easy this dish is to put together. With just a little bit of prep in the morning, you can have a complete meal ready for dinner. It is a true set it and forget it kind of meal.
The beef becomes so tender it practically melts in your mouth. The slow cooking process breaks down the connective tissues in the chuck roast. This results in incredibly juicy and flavorful meat every single time.
Plus, this is a full meal in one pot. You have your protein, your vegetables, and your potatoes all cooking together. The flavors all blend beautifully, making it one of the most satisfying Crockpot Recipes For Dinner you can find.
It is also a wonderful choice for your collection of Fall Dinner Recipes. Nothing says cozy autumn evening quite like a warm pot roast. It is hearty, wholesome, and so welcoming after a chilly day.
Ingredients
- 2 teaspoons olive oil or avocado oil
- 2 ½ to 3 lb beef chuck roast
- 1 large yellow onion, cut into ½ inch thick slices
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 6 to 7 garlic cloves, minced
- 24 ounces baby yellow potatoes (cut any larger ones in half)
- 1 lb carrots, peeled and cut into 2 to 3 inch pieces (can use baby carrots)
- 2 cups low sodium beef broth (may use chicken broth)
- Optional for gravy: 2 tablespoons cornstarch and 3 tablespoons water
Step By Step Instructions
Step 1: Sear The Roast
First things first, let’s get some color on that roast. Heat your olive oil in a large heavy skillet over medium high heat. You want the skillet to be nice and hot before the meat goes in.
Carefully place the chuck roast in the hot skillet. Let it cook for about 3 to 4 minutes on each side. You are looking for a deep brown crust to form. This step builds a ton of flavor.
Step 2: Prepare The Slow Cooker
Now it is time to assemble your meal. Place the sliced onions in the bottom of your slow cooker. They will create a flavorful base for the roast to sit on. This is a key step in great Slow Cook Recipes.
Put the seared roast right on top of the onions. Sprinkle the salt, pepper, dried thyme, and minced garlic over the top. Gently rub the seasonings into the top and sides of the meat.
Step 3: Add Vegetables And Broth
Arrange the baby potatoes and carrots around the outside of the roast in the slow cooker. Tucking them in around the meat helps them cook evenly and soak up all the juices.
Next, pour the beef broth over the vegetables. Try not to pour it directly over the seasoned roast. This helps the spices stay on the meat. The broth adds moisture and creates a wonderful sauce.
Step 4: Let The Crockpot Work
Place the lid on your slow cooker. Now for the easy part. Set it to cook for 8 to 10 hours on low, or for 6 to 7 hours on high. Your house will start to smell amazing in just a few hours. This is why we love Crockpot Recipes.
Step 5: Shred The Beef And Serve
Once the cooking time is up, the beef should be incredibly tender. Carefully remove the meat and place it on a large platter or cutting board. Use two forks to gently pull the meat apart into shredded pieces.
Serve the delicious shredded beef with the cooked onions, potatoes, and carrots from the pot. It is a beautiful and rustic presentation, just like you see in the photos.
Step 6: Make The Optional Gravy
If you love gravy, this step is for you. Transfer about one and a half cups of the cooking liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium high heat.
In a separate small dish, mix the cornstarch and water together until you have a smooth, milky liquid. This is called a slurry. It is the key to a lump free gravy.
Slowly pour the slurry into the simmering liquid in the saucepan, whisking continuously. Keep whisking until the gravy thickens up, which usually takes about 2 to 3 minutes. Season with salt and pepper to your liking.
How To Store Leftovers
Got leftovers? Lucky you. Allow the pot roast and vegetables to cool down to room temperature. Then, place them in an airtight container. You can store them in the refrigerator for up to 4 days.
The flavors often get even better the next day. This makes it a great option for meal prepping. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.
Tips
Don’t skip searing the meat. It seems like an extra step for a slow cooker meal, but it makes a huge difference. Searing creates a rich, deep flavor that you just cannot get otherwise. It is a worthwhile investment of a few minutes.
Feel free to use baby carrots to save on prep time. No peeling or chopping is required. Just toss them right in. It is a simple shortcut that makes easy Crockpot Recipes even easier.
Every slow cooker is a little different. Yours might cook a bit faster or slower. The best way to check for doneness is to see if the meat shreds easily with a fork. If it does, it is ready.
For a Paleo or Whole30 friendly version of the gravy, you can use arrowroot powder or tapioca starch instead of cornstarch. It works just as well to thicken the sauce while keeping it compliant.
Conclusion
This pot roast is truly one of the most reliable Crockpot Recipes you can have in your cooking arsenal. It is a comforting, flavorful meal that brings everyone to the table. It is perfect for a Sunday dinner or a busy weeknight.
The combination of tender beef, soft vegetables, and a rich broth is hard to beat. We hope you and your family enjoy this simple yet delicious meal. It is a classic for a reason. Happy cooking!
FAQ
Can I Use A Different Cut Of Beef?
Yes, you can. While chuck roast is ideal due to its fat content which makes it tender, a brisket or bottom round roast would also work. Just be sure it is a cut that benefits from long, slow cooking.
Do I Have To Sear The Meat First?
You do not have to, but we highly recommend it. Searing the roast caramelizes the outside of the meat, which adds a deep, savory flavor to the final dish that you would miss otherwise.
How Do I Know When The Roast Is Done?
The best indicator is tenderness. The roast is done when it shreds very easily with a fork. If it still feels tough, it likely needs more cooking time. Let it keep going for another hour or so and check again.
Can I Add Other Vegetables?
Absolutely. Parsnips, celery, or even mushrooms would be wonderful additions. Add heartier root vegetables at the beginning with the carrots and potatoes. Softer vegetables can be added in the last hour of cooking.
Classic Beef Pot Roast
A comforting, easy classic beef pot roast, slow-cooked to tender perfection with hearty vegetables. It’s a simple, flavorful meal that’s perfect for any day, feeling like a hug in a bowl.
Requirements
Ingredients
Instructions
- Heat 2 teaspoons organic extra virgin olive oil in a large Pre-Seasoned Cast Iron Skillet over medium high heat. Carefully place the beef chuck roast in the hot skillet. Let it cook for about 3 to 4 minutes on each side until a deep brown crust forms.
- Place the sliced yellow onion in the bottom of your slow cooker. Put the seared roast on top of the onions. Sprinkle 1 teaspoon Maldon Kosher Sea Salt Flakes, ½ teaspoon Ground Black Pepper, 3 Oz, 1 teaspoon Amazon Organic Thyme 0.5 Oz, and the minced California Softneck Garlic 6 Bulbs over the top, rubbing the seasonings into the meat.
- Arrange the baby yellow potatoes and Amazon Whole Carrots 16 Oz around the outside of the roast in the slow cooker. Pour 2 cups low sodium beef broth over the vegetables, avoiding the seasoned roast.
- Place the lid on your slow cooker. Cook for 8 to 10 hours on low, or for 6 to 7 hours on high. The meat should be incredibly tender and shred easily.
- Once cooked, carefully remove the beef to a platter or cutting board. Use two forks to gently pull the meat apart into shredded pieces. Serve the shredded beef with the cooked onions, potatoes, and carrots from the pot.
- Optional Gravy: Transfer about 1½ cups of the cooking liquid from the slow cooker into a small saucepan. Bring to a simmer over medium high heat. In a separate small dish, mix 2 tablespoons Argo Corn Starch 16 Oz and 3 tablespoons water together to form a smooth slurry. Slowly pour the slurry into the simmering liquid, whisking continuously, until the gravy thickens (2 to 3 minutes). Season with salt and black pepper to taste.
Notes
Allow the pot roast and vegetables to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days. Flavors often improve overnight.
Don’t skip searing the meat; it develops a rich, deep flavor.
Use baby carrots to save prep time (no peeling or chopping).
Slow cooker times vary; check for doneness when meat shreds easily with a fork.
For Paleo/Whole30 gravy, use arrowroot powder or tapioca starch instead of cornstarch.
Nutrition
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