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Crock Pot Pot Roast

A comforting and nutritious Crock Pot Pot Roast that offers health benefits and is perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Beef Chuck Roast Well-marbled, making it flavorful and tender when cooked low and slow.
  • 4 cups Beef Broth Adds depth and richness to the pot roast.
  • 3-4 Carrots, Chopped Sweet and nutritious source of vitamins and fiber.
  • 3-4 Potatoes, Peeled and Diced Provides carbohydrates to keep you satisfied.
  • 1 Onion, Chopped Contributes a savory base flavor.
  • 3 cloves Garlic, Minced Adds aroma and health benefits.
  • 1 teaspoon Dried Thyme Earthy flavor profile that complements the dish.
  • 1 teaspoon Dried Rosemary Fragrant quality that enhances flavor.
Optional Ingredients for Gravy
  • 2 tablespoons Olive Oil For searing the roast.
  • 2 tablespoons Cornstarch Used to thicken the gravy.
  • 2 tablespoons Water Combines with cornstarch for gravy.

Method
 

Preparation
  1. Begin by heating the olive oil in a skillet over medium-high heat.
  2. Place the beef chuck roast in the skillet and sear it on all sides until browned (optional step).
Slow Cooking
  1. Transfer the roast to the slow cooker.
  2. Pour in the beef broth and add the chopped carrots, diced potatoes, chopped onion, minced garlic, dried thyme, and dried rosemary.
  3. Season generously with salt and pepper.
  4. Cover and cook on low for about 8-10 hours or on high for 4-6 hours.
Gravy Preparation
  1. Once cooking is complete, remove the roast and vegetables and keep them warm.
  2. In a small bowl, mix the cornstarch with water to create a slurry.
  3. Stir this mixture into the remaining liquid in the slow cooker and turn the heat to high.
  4. Cook for 5-10 minutes until thickened into gravy.
Serving
  1. Slice the pot roast and serve it with the vegetables and gravy drizzled on top.

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for longer storage. Experiment with different vegetables for variations.