Crock Pot Pot Roast
This comforting pot roast is slow-cooked to tender perfection with a delightful blend of herbs and vegetables, making it a family favorite.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast (A forgiving cut that becomes tender with slow cooking.)
- 4 medium carrots, chopped (Adds sweetness and color.)
- 4 medium potatoes, chopped (Use a hearty variety for best results.)
- 1 medium onion, chopped (Develops a rich flavor.)
- 2 cups beef broth (Adds moisture and flavor to the roast.)
- 2 cloves garlic, minced (Imparts a warm, homey flavor.)
Seasoning
- 1 teaspoon dried thyme (For herbal depth.)
- 1 teaspoon dried rosemary (Essential for authentic flavor.)
- to taste Salt and pepper (Season to preference.)
Optional Ingredients for Gravy
- 2 tablespoons cornstarch (For thickening the sauce.)
- 2 tablespoons water (For mixing with cornstarch.)
Instructions
Preparation
- Place the chopped carrots, potatoes, and onion in the bottom of the slow cooker. Spread them out so the roast sits on a comfortable bed.
- Toss the vegetables with a pinch of salt to start seasoning early.
- Season the beef roast with salt, pepper, thyme, and rosemary. Rub the spices into the meat.
- Place the seasoned roast on top of the vegetables, centering it so the juices flavor everything.
- Pour the beef broth and minced garlic over the roast. Ensure the broth surrounds the vegetables but doesn't cover the roast.
Cooking
- Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender.
- For optional gravy, whisk cornstarch and water in a small bowl and stir it into the slow cooker during the last 5 minutes of cooking.
- Serve the pot roast with the vegetables and gravy, lifting the roast carefully, shredding or slicing it as desired.
Notes
To store leftovers, cool slightly and transfer to airtight containers. Refrigerate for up to four days or freeze for three months. Reheat in the oven for the best texture.