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Best Tender Pot Roast
This comforting crockpot pot roast transforms an affordable cut of beef into a super tender, fall-apart meal. With savory vegetables and a rich gravy, it's perfect for busy weeknights and makes amazing leftovers.
👥 8 Servings⏱️ Prep & Cook: 9h 25m⏳ Prep: 25 min🔥 Cook: 9h👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- slow cooker
- wooden spoon
- pot
- saucepan
- bowl
- whisk
📝 Preparation Steps
1
Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Pat the chuck roast dry with paper towels and season liberally with Kosher salt and fresh cracked pepper.
olive oil3 tablespoonsKosher saltFresh cracked pepper
2
Sear the roast on all sides (about ⏱️ 4-5 minutes per side) until well browned. Transfer the seared roast to your slow cooker.
3
Reduce heat to medium. Add the sliced yellow onion to the same pan with a pinch of salt and pepper. Cook for about ⏱️ 4 minutes until softened, stirring occasionally.
yellow onion (cut into half inch slices)1
4
Stir in the smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for another minute until fragrant.
garlic (smashed)6 clovesgarlic powder1 teaspoontomato paste2 tablespoonsbrown sugar2 teaspoonsItalian seasoning2 teaspoonsonion powder1 teaspoonchili powder1 teaspoon
5
Pour the Worcestershire sauce and a couple splashes of beef stock into the pan. Scrape up all the browned bits from the bottom of the pan with a wooden spoon, incorporating them into the sauce.
Worcestershire sauce2 teaspoonsbeef stock32 ounces
6
Transfer the onion and garlic mixture from the pan to the slow cooker with the beef. Add the carrots and baby gold potatoes.
garlic (smashed)6 clovesgarlic powder1 teaspooncarrots (peeled and cut into 2 to 3 inch pieces)2 poundsbaby gold potatoes (halved if large)2 pounds
7
Pour in the remaining beef stock. Season the vegetables with liberal pinches of Kosher salt and fresh cracked pepper. Nestle the fresh thyme, fresh rosemary, and bay leaves into the pot.
beef stock32 ouncesKosher saltFresh cracked pepperbay leaves2
8
Cover and cook on high for 5 to ⏱️ 6 hours, or on low for 8 to ⏱️ 10 hours, until the meat is fork-tender and shreds easily.
9
Optional Gravy: Strain the cooking liquid into a saucepan over medium heat. In a small bowl, whisk 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry.
cornstarch (optional for gravy)3 tablespoons
10
Stir the cornstarch slurry into the hot stock in the saucepan. Bring to a simmer, stirring frequently for a few minutes, until thickened into a rich gravy. Taste and adjust seasoning as needed.
cornstarch (optional for gravy)3 tablespoons
11
Serve the pot roast garnished with fresh chopped parsley and smothered in the homemade gravy.
Nutrition Facts
calories
450 calories
fat Content
30g fat
serving Size
1.5 cups
fiber Content
5g fiber
sugar Content
8g sugar
sodium Content
700mg sodium
protein Content
35g protein
carbohydrate Content
30g carbs
saturated Fat Content
12g saturated fat
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