Description
Hearty crockpot pot roast brings comfort straight from grandma’s kitchen to modern dinner tables. Tender beef slowly simmers with savory herbs, creating a mouthwatering meal that welcomes hungry families around the dinner table.
Ingredients
Scale
Main Protein:
- 2.5 pounds (1.13 kilograms) chuck roast
Vegetables:
- 1 pound (0.45 kilograms) potatoes (diced)
- 3 carrots (peeled and sliced)
- 1 medium yellow onion (diced)
- 8 ounces (226 grams) sliced mushrooms
Seasonings and Liquids:
- 1 cup (240 milliliters) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
Instructions
- Generously coat the chuck roast with salt and pepper. For enhanced flavor, quickly sear the meat in a hot skillet until golden brown, creating a flavorful crust before transferring to the crockpot.
- Distribute diced potatoes, carrots, and onions evenly around the roast, allowing vegetables to absorb the meat’s rich cooking juices.
- Create a flavor-packed liquid mixture by combining beef stock, Worcestershire sauce, minced garlic, onion powder, oregano, and thyme. Carefully pour this aromatic blend over the roast and vegetables.
- Cover and cook on low temperature for 7-8 hours or high temperature for 6-7 hours. Resist opening the lid frequently to maintain consistent heat and cooking environment.
- Prepare a thickening agent by whisking cornstarch with water until smooth. Stir this slurry into the crockpot, then gently add sliced mushrooms. Allow the gravy to thicken for 10-15 minutes.
- Once meat is tender and vegetables are perfectly cooked, carefully transfer to a serving platter. Ladle generous amounts of rich gravy over the roast and accompany with the deliciously soft vegetables.
Notes
- Searing the roast beforehand creates a flavorful crust and enhances the overall taste of the dish, even though it’s optional.
- Cutting vegetables into uniform sizes ensures even cooking and consistent texture throughout the meal.
- Using a cornstarch slurry helps thicken the gravy without creating lumps, giving a smooth and glossy finish to the sauce.
- Low and slow cooking method breaks down tough meat fibers, resulting in incredibly tender and melt-in-your-mouth pot roast.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low) or 4 hours (on high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg