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The World's Best Crockpot Pot Roast Recipe

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Pot Roast Crockpot Recipe • Food, Folks and Fun
Pot Roast Crockpot Recipe • Food, Folks and Fun from foodfolksandfun.net

Description

Pot roast is a classic comfort food that is easy to prepare and perfect for any occasion. This crockpot pot roast recipe is slow-cooked to perfection, resulting in a tender, juicy, and flavorful dish that will melt in your mouth. The combination of meat, vegetables, and seasonings creates a delicious and hearty meal that will satisfy everyone's taste buds.

Prep Time

The preparation time for this crockpot pot roast recipe is approximately 20 minutes.

Cook Time

The cook time for this crockpot pot roast recipe is approximately 8 hours on low heat.

Ingredients

  • 3-4 lbs beef chuck roast
  • 1 large onion, chopped
  • 4-5 cloves garlic, minced
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tbsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil

Equipment

  • Crockpot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large skillet

Method

  1. Season the beef chuck roast with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Once the oil is hot, add the beef chuck roast and sear on all sides until browned, approximately 3-4 minutes per side.
  4. Remove the beef chuck roast from the skillet and place it in the crockpot.
  5. Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the same skillet and sauté for 3-4 minutes or until the vegetables are softened.
  6. Add the sautéed vegetables to the crockpot.
  7. In a mixing bowl, combine the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and dried oregano. Mix well.
  8. Pour the mixture over the beef chuck roast and vegetables in the crockpot.
  9. Add the bay leaf to the crockpot.
  10. Cover the crockpot with its lid and cook on low heat for 8 hours or until the beef chuck roast is tender and falls apart easily with a fork.
  11. Remove the bay leaf and discard.
  12. Transfer the beef chuck roast and vegetables to a serving dish and serve hot.

Notes

  • You can use any vegetables of your choice in this recipe.
  • You can substitute beef broth with chicken or vegetable broth.
  • You can add more or less seasoning to adjust the flavor to your liking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

  • Calories: 370
  • Protein: 39g
  • Fat: 22g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Sodium: 668mg

Recipes FAQ

What is the best cut of beef for pot roast?

The best cuts of beef for pot roast are chuck roast, brisket, and round roast. These cuts are tough and require slow cooking to become tender and flavorful.

Can I make this recipe without a crockpot?

Yes, you can make this recipe without a crockpot by using a Dutch oven or a heavy-bottomed pot with a lid. Follow the same instructions but cook the pot roast in the oven at 300°F for 3-4 hours or until tender.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Recipe Tips

  • Make sure to sear the beef chuck roast before adding it to the crockpot. This will help to lock in the flavors and juices.
  • You can add potatoes to this recipe for a complete one-pot meal.
  • If you prefer a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and add it to the crockpot during the last hour of cooking.
  • You can use fresh herbs instead of dried herbs if you prefer.

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