Description
This hearty Crock Pot Pot Roast recipe features a tender 3 lb chuck roast slow-cooked with aromatic herbs, vegetables, and a flavorful blend of spices. Perfectly seared before slow cooking, the roast becomes fall-apart tender, infused with rich beef stock, tomato paste, and Worcestershire sauce. Served with carrots and baby gold potatoes, this comforting meal is ideal for a satisfying family dinner.
Ingredients
Scale
For the Pot Roast:
- 3 lb chuck roast
- 1 onion, sliced
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tbsp Worcestershire sauce
- 4 cups beef stock
- 3 large carrots, chopped
- 1 lb baby gold potatoes
- Fresh thyme, rosemary, and bay leaves (to taste)
- Salt and pepper, to taste
- 1 tbsp olive oil (for searing)
- Fresh parsley, for garnish
Instructions
- Season the Roast: Generously season the chuck roast with salt and pepper on all sides to enhance its flavor.
- Sear the Meat: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, sear the roast for 3-4 minutes per side until each side is golden brown. This seals in juices and adds depth of flavor.
- Transfer to Crock Pot: Remove the seared roast from the pan and place it inside the Crock Pot or slow cooker.
- Sauté Aromatics: Using the same pan, add the sliced onions, smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for 2-3 minutes until fragrant and the tomato paste darkens slightly.
- Deglaze the Pan: Pour in Worcestershire sauce and a splash of beef stock, scraping the bottom of the pan to release any browned bits. This adds rich flavor to the sauce.
- Add to Crock Pot: Pour the onion and spice mixture over the roast in the slow cooker.
- Add Vegetables: Arrange the chopped carrots and baby gold potatoes around the roast for even cooking and flavor infusion.
- Add Stock and Herbs: Pour the remaining beef stock into the Crock Pot, then add fresh thyme, rosemary, and bay leaves on top.
- Cook Low and Slow: Cover the Crock Pot and cook on high heat for 5-6 hours or on low heat for 8-10 hours until the roast is fall-apart tender.
- Prepare to Serve: Once cooked, remove the fresh herbs and bay leaves from the pot, then shred the meat with two forks.
- Garnish and Serve: Sprinkle fresh parsley over the shredded roast and vegetables, then serve warm for a comforting meal.
Notes
- For best results, use a well-marbled chuck roast to ensure tender and flavorful meat.
- Adjust seasoning according to taste, especially the salt and pepper.
- If time allows, marinate the chuck roast overnight with spices for enhanced flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Optional: Add red wine when deglazing the pan for additional depth.
- For a thicker gravy, remove some cooking liquid and reduce it on the stovetop with a cornstarch slurry.
