Crock Pot Roast Recipe

I recently whipped up this crock pot roast with tender beef and an array of fresh vegetables, and it felt like a warm, fulfilling hug in a bowl. The seared flavors and slow-cooked depth blend beautifully with hearty carrots, potatoes, and herbs. It’s a comforting meal that totally satisfies and impresses every time.

I love making this crock pot roast with vegetables and beef because it’s a simple, healthy meal. I start by browning a 3 to 4 lb beef chuck roast in 2 tbsp olive oil with 1 tsp salt and 1/2 tsp black pepper.

This gives the meat a great base flavor while also locking in nutrients. I add in 4 large carrots, 4 medium potatoes, and 3 celery stalks along with a large chopped onion and 4 minced garlic cloves.

I then pour in 2 cups of beef broth, mix in 2 tbsp tomato paste and 2 tbsp Worcestershire sauce, and sprinkle in 1 tsp dried thyme, 1 tsp dried rosemary and 2 bay leaves. I think this mix not only gives a hearty taste but also offers nutritional benefits like protein, vitamins, and minerals that are essential for a wholesome dinner.

Slow cooking these ingredients results in a meal thats both comforting and full of flavor for a busy day.

Why I Like this Recipe

I love this recipe because the beef turns out so amazingly tender and full of flavor thanks to the browning before it goes in the crock pot.
I also enjoy how all those veggies absorb the rich, garlicky broth, making every bite super comforting.
It’s really a set-it-and-forget-it kinda dish, so even on busy days I can get a hearty meal without a ton of fuss.
And honestly, the whole process fills my house with this incredible smell that makes me excited for dinner even hours before it’s ready.

Ingredients

• Beef Chuck Roast: Provides lots of protein and fat, making it tender when slow cooked.
• Carrots: Offers natural sweetness and fiber, addin a nice crunch in the stew.
• Potatoes: Rich in carbohydrates, they make the meal hearty and super filling.
• Celery: Contributes a fresh crunch and subtle bitterness to balance the flavors.
• Onion: Gives aromatic depth with natural sweetness and a little tang, really boosts flavor.
• Garlic: Delivers a punch of savory spice that elevates the overall taste.
• Beef Broth: Floods the roast with rich moisture and a deep, savory taste.
• Worcestershire Sauce: Infuses tangy depth with a hint of sweetness and umami.
• Tomato Paste: Adds a tangy boost and rich umami, balancing the dish perfectly.

Ingredient Quantities

• 3 to 4 lb beef chuck roast
• 2 tbsp olive oil (for browning the meat)
• 1 tsp salt (or more to taste)
• 1/2 tsp black pepper (freshly ground if possible)
• 4 large carrots, peeled and cut into 2 inch pieces
• 4 medium potatoes, quartered
• 3 celery stalks, cut into chunks
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

How to Make this

1. Pat the 3 to 4 lb beef chuck roast dry with paper towels, then season it well with 1 tsp salt and 1/2 tsp freshly ground black pepper.

2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot, then add the roast and brown it on all sides until it gets a nice sear (this helps trap the flavor).

3. While the meat is browning, prep your veggies by peeling and cutting 4 large carrots into 2-inch pieces, quartering 4 medium potatoes, cutting 3 celery stalks into chunks, and roughly chopping 1 large onion.

4. Place the prepared carrots, potatoes, celery, and onion into the base of your crock pot.

5. Once the roast is browned, transfer it on top of the veggies in the crock pot.

6. Scatter 4 minced garlic cloves evenly over the meat and veggies.

7. In a bowl, mix together 2 cups beef broth, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and add 2 bay leaves.

8. Pour this broth mixture carefully over the meat and vegetables so everything gets a bit of that rich flavor.

9. Cover the crock pot with its lid and cook on low for about 8 hours (or on high for 4 to 6 hours) until the meat is tender and the vegetables are cooked through.

10. Once done, remove the bay leaves, shred or slice the beef as you like, and serve hot with all the succulent vegetables. Enjoy your comforting meal!

Equipment Needed

1. Paper towels (for patting dry the meat)
2. Large skillet (for browning the roast)
3. Tongs or spatula (to turn and move the meat)
4. Crock pot (for slow cooking everything together)
5. Chef’s knife (for chopping the vegetables)
6. Cutting board (to prep the veggies)
7. Vegetable peeler (to peel the carrots)
8. Mixing bowl (for combining the broth mixture)
9. Measuring cups and spoons (to get the seasonings and liquids right)

FAQ

• How do i properly brown the beef?
  Browning is key for flavor. Heat the olive oil in a pan over medium-high heat, then add the seasoned beef and sear it until each side is nice and brown. This usually takes about 2-3 minutes per side.
• Can I substitute any of the veggies?
  Yup, you can swap out veggies if yo like but i recommend sticking with carrots, potatoes, and celery for the best results. If you add something new, just remember it might change the flavor a bit.
• How long should i cook the roast in the crock pot?
  For a fall-apart tender roast, cook it on low for 8-10 hours. If you’re in a hurry, you can set it on high for around 5-6 hours but it may not be quite as tender.
• Should i remove the bay leaves before serving?
  Yes, absolutely. The bay leaves add a nice subtle flavor during cooking but they can be a bit tough to chew so take them out before dishing out the roast.
• How can i thicken the gravy if i want a thicker consistency?
  If you prefer a thicker gravy, you can mix a bit of flour or cornstarch with some cold water until smooth then stir it into the hot broth. Let it simmer for a few minutes until it thickens up a bit.

Crock Pot Roast Recipe Substitutions and Variations

• Beef chuck roast: Try using brisket or stewing beef instead if you cant get a roast, they’ll still give you that tender, melt-in-your-mouth result.
• Olive oil: If you dont have olive oil, vegetable or canola oil works great for browning the meat.
• Beef broth: You can use chicken broth if beef broth isnt available, it will give a slightly lighter flavor but still does the trick.
• Worcestershire sauce: A splash of soy sauce mixed with a pinch of sugar can be a good swap for that deep umami flavor.
• Tomato paste: Crushed tomatoes thinned a bit with water can be used, just be mindful to simmer a bit longer so the sauce thickens up.

Pro Tips

Pro tip 1: When browning the beef, make sure you leave enough space in the pan so the meat wont steam instead of searing. This really brings out a deeper flavor.

Pro tip 2: Cut your veggies into pieces that are pretty similar in size so they cook evenly. It might seem like a small thing but it makes a big difference in how everything comes out.

Pro tip 3: Taste your broth mix before you pour it over the meat and veggies. If it seems a little off or bland, feel free to add a bit more salt, extra herbs, or even a tiny splash of red wine if you have it on hand.

Pro tip 4: If you want the gravy to be a bit thicker, try taking out some of the liquid after its done cooking and reducing it on the stove while stirring constantly.

Pro tip 5: Slow cookers can vary a lot depending on the model, so check the meat a little before the estimated time is up. If its still a bit tough, give it extra time until it reaches that tender, fall-apart point.