Crockpot Pot Roast Recipe
Pot roast has its roots in the culinary traditions of Europe, where slow-cooking tough cuts of meat was a way to make them tender and flavorful. The dish gained popularity in America in the 19th century as a budget-friendly, no-fuss family meal.
Equipment
- Crockpot (6-quart or larger)
- Large Skillet
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 3-4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Prepare the IngredientsSeason the beef chuck roast generously with salt and pepper on all sides.Peel and chop the vegetables (carrots, potatoes, onion) into chunks. Mince the garlic.
- Sear the RoastHeat olive oil in a large skillet over medium-high heat.Sear the beef roast on all sides until browned (about 3-4 minutes per side). This step locks in the flavors and creates a rich base for the dish.Remove the roast from the skillet and set it aside.
- Layer the CrockpotPlace the carrots, potatoes, and onion at the bottom of the crockpot.Add the minced garlic on top.
- Add the Roast and LiquidPlace the seared roast on top of the vegetables.In a bowl, mix beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves.Pour the liquid mixture over the roast and vegetables.
- Slow CookCover the crockpot with its lid and cook on low for 8 hours or on high for 5 hours.The roast is ready when it’s fork-tender and easily shreds.
- Thicken the Gravy (Optional)Remove the roast and vegetables from the crockpot and set them aside.To thicken the gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the liquid in the crockpot.Let it cook for an additional 10 minutes on high until the gravy thickens.
- Serve and EnjoySlice or shred the pot roast and serve it with the vegetables, drizzled with the savory gravy.Pair with crusty bread or a side salad for a complete meal.