Crockpot Roast with Potatoes and Carrots
This tender and flavorful roast, cooked alongside hearty potatoes and carrots, is the ultimate comfort meal. The slow-cooking process ensures every bite is melt-in-your-mouth delicious.
Ingredients
- 3 lb (1.4 kg) beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, sliced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
1️⃣ Season the Roast:
Sprinkle salt and pepper generously over all sides of the beef chuck roast.
2️⃣ Sear the Roast:
Heat olive oil in a large skillet over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.
3️⃣ Sauté Aromatics:
In the same skillet, cook the minced garlic and sliced onion for 2-3 minutes until softened. Transfer to the crockpot.
4️⃣ Add Vegetables:
Place the carrots and potatoes around the roast in the crockpot.
5️⃣ Prepare Sauce:
In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables. Add the bay leaves.
6️⃣ Slow Cook:
- Cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and the vegetables are fully cooked.
7️⃣ Final Touches:
Remove the bay leaves before serving. Garnish with fresh chopped parsley for added flavor and color.
8️⃣ Serve:
Serve the roast hot, alongside the potatoes and carrots. Drizzle some of the savory juices from the crockpot over everything for extra flavor.
Prep Time:
15 minutes
Cook Time:
8-10 hours on low or 4-5 hours on high
Total Time:
8-10 hours 15 minutes or 4-5 hours 15 minutes
Servings:
6 servings
Calories:
Approx. 500 kcal per serving
Tips for the Best Crockpot Roast
- Searing is Key: Searing the roast enhances flavor by caramelizing the exterior.
- Choose the Right Cut: Chuck roast works best as it becomes tender after slow cooking.
- Vegetable Options: You can substitute parsnips, turnips, or sweet potatoes for a twist.
- Deglaze the Pan: After sautéing onions and garlic, deglaze the skillet with a splash of wine or broth for extra flavor.
FAQs
1. Can I skip the red wine?
Yes, the red wine adds depth but can be replaced with extra beef broth if preferred.
2. Can I use frozen roast?
For safety and even cooking, it’s best to thaw the roast before using it in the crockpot.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
4. Can I thicken the sauce?
Yes, you can make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Stir it into the crockpot juices and let it cook for an additional 15-20 minutes.
5. Can I use a different cut of meat?
Yes, brisket or round roast can work but may not be as tender as chuck roast.
6. What should I serve with this dish?
This dish is perfect on its own but pairs well with dinner rolls or a side salad.
Let me know if you’d like more variations or tips!