Irresistible Crockpot Pot Roast
A comforting and flavorful dish made with tender beef chuck roast, hearty vegetables, and rich seasonings, perfect for family gatherings or cozy evenings.
Ingrédients
Main Ingredients
- 3 to 4 pounds beef chuck roast Can substitute with pork shoulder
- 4 carrots, chopped
- 4 potatoes, chopped Sweet potatoes can be used as a substitute
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 cup beef broth Can substitute with chicken or vegetable broth
- 2 tablespoons Worcestershire sauce Check for gluten-free options if necessary
- 1 tablespoon dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Chop the carrots and potatoes into bite-sized pieces and quarter the onion.
Cooking
- In a large skillet over medium-high heat, sear the seasoned beef roast on all sides for about 3-4 minutes.
- Layer the chopped vegetables at the bottom of the crockpot.
- Place the seared beef roast on top of the vegetables.
- Pour the beef broth and Worcestershire sauce over the roast.
- Sprinkle the minced garlic and dried thyme over the roast, and adjust seasoning with salt and pepper.
- Cover the crockpot and cook on low for 8-10 hours or high for 4-5 hours.
- Check for doneness; the meat should be fork-tender.
- Once cooked, let the pot roast rest for 10-15 minutes before slicing or shredding.
Serving
- Slice or shred the roast and serve with the cooked vegetables and broth.
Notes
To store, let the pot roast cool and keep it in an airtight container for up to 3-4 days in the fridge or freeze for up to three months. Reheat leftovers as needed.