Crockpot Roast Recipe

Name: Crockpot Roast Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 servings
Ingredients: 2- to 3- pound boneless chuck roast; 1 ½ teaspoons kosher salt; ½ teaspoon ground black pepper; 1 ½ tablespoons extra-virgin olive oil; 1 onion; 6 cloves garlic; 1 (14-ounce) can beef broth; 2 long sprigs fresh rosemary; 1 (8-ounce) can tomato sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon chopped fresh rosemary; 1 pound baby red potatoes; 1 pound carrots; 2 tablespoons cornstarch; chopped fresh parsley

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Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings
6 servings
Calories
428 kcal
Course
Main Course
Cuisine
American

Crockpot Roast Recipe

Iris Warren

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Flavorful and fall-apart tender, this easy crockpot roast recipe is a one-pot dinner your family will love. With potatoes, carrots and gravy!

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Ingredients

Servings

2- to 3- pound boneless chuck roast
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 ½ tablespoons extra-virgin olive oil divided
1 onion chopped
6 cloves garlic roughly chopped
1 (14-ounce) can beef broth
2 long sprigs fresh rosemary
1 (8-ounce) can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 pound baby red potatoes scrubbed and left whole
1 pound carrots peeled and cut into 1-inch chunks (about 5 medium)
2 tablespoons cornstarch plus 2 tablespoons water to create a slurry
chopped fresh parsley for serving

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Instructions

Pat the roast dry and season on all sides with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat. Place the roast in the pan and let sear without disturbing until it forms a nice crust on the bottom, about 4 minutes. Turn and cook on the second side until brown, 3 to 4 minutes more. Transfer to a 6-quart or larger slow cooker.
Add the remaining 1/2 tablespoon oil to the skillet. Add the onion and cook until it's beginning to color, 2 to 3 minutes. Stir in the garlic and let cook 30 seconds, until fragrant.
Slowly pour in the broth, using a wooden spoon to scrape up any browned bits stuck to the pan. Add the rosemary sprigs, tomato sauce, and Worcestershire. Stir to combine , partially cover the pot, and bring to a rapid simmer. Let simmer 30 seconds, then remove from the heat.
Arrange the potatoes and carrots on top of the beef in the slow cooker. Pour the pan mixture over the top, then sprinkle the chopped rosemary all over.
Cover the slow cooker and cook the roast on LOW until the roast is fall-apart tender and the vegetables are tender, about 8 hours. With a large spoon, carefully transfer the roast and vegetables to a serving platter (at this point, the beef will be falling apart). Discard any large pieces of fat from the beef.
To make a gravy, strain the cooking liquid from the slow cooker through a sieve and into a saucepan (if you like, you can pass it through a fat separator also). In a small bowl, briskly whisk together the slurry of 2 tablespoons cornstarch and 2 tablespoons water until smoothly combined. Add to the pot with the cooking liquid and whisk to smoothly combine. Bring to a simmer over medium-high heat. Continue cooking, whisking constantly, until the gravy is slightly thickened, about 1 minute.
Spoon the gravy over the beef and vegetables. Sprinkle with parsley. Serve hot, ensuring each serving gets a little bit of everything.

Notes

TO STORE: Refrigerate
leftover crock
pot roast in an airtight container for up to 4 days. You can refrigerate it with the gravy or store the gravy in a separate container.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes, which will become mealy.
TO STORE: Refrigerate leftover crockpot roast in an airtight container for up to 4 days. You can refrigerate it with the gravy or store the gravy in a separate container.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave, spooning gravy over the pot roast before reheating.
TO FREEZE: Freeze leftover meat and gravy in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I don’t recommend freezing the potatoes, which will become mealy.

Nutrition Information

Show Details

Serving 1(of 6) Calories 428kcal (21%) Carbohydrates 28g (9%) Protein 33g (66%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 104mg (35%) Potassium 1327mg (38%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 12844IU (257%) Vitamin C 17mg (19%) Calcium 86mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 428 kcal

% Daily Value*

Serving	1(of 6)
Calories	428kcal	21%
Carbohydrates	28g	9%
Protein	33g	66%
Fat	21g	32%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Potassium	1327mg	28%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	12844IU	257%
Vitamin C	17mg	19%
Calcium	86mg	9%
Iron	5mg	28%