There is nothing better than a tender slow cooked roast. This crockpot pot roast is the epitome of that. Chuck roast is cooked in a rich broth with lots of potatoes, carrots, celery and onions for a whole meal in one pot.
When I was growing up, we had pot roast pretty regularly. It is a pretty low effort way to feed the family a delicious and hearty meal.
My mom was raising six busy kids. So, that was a must!
I always loved pot roast. There is just something about the tender slices of beef and veggies with plenty of flavorful broth.
Of course, with recipes like this, once I make them again I start to wonder why I haven’t been making them all along. This pot roast is still so good!
While I don’t have six kids to shuttle to activities; I do have a full time job, this website, and one kid who finds a way to get immersed into time consuming hobbies!
So, you would think I would be nice to myself and make more dinners like this. I know you guys love crockpot recipes, too.
So, recipes like this pot roast really are a wonderful way to satisfy all of those needs. It is delicious, but doesn’t take much time to put together.
The other nice thing about crockpot meals is if dinner time is squishy, they are ready when you are. It is just a winner all of the way around.
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Carlee’s Tips and Tricks
For more flavor, sear the roast in a hot skillet with a little bit of oil before you put it in the crockpot. However, if it is a busy morning and you have to rush out the door, skip it.
You are going to want a nice big crockpot to fit everything in. Ideally a 7 quart crockpot though a 6 quart will do. If your crockpot is smaller, scale down the ingredients a bit.
Feel free to peel your potatoes if you want to. I like to leave the peel, that is where a lot of the nutrients are and it is faster to leave it on.
You can replace some of the water with dry red wine if you want to give it more of a beef bourguignon flavor. I would use one cup wine and one cup water.
Alright, I think we are ready to get cooking. Dinner is going to be delicious!
Crockpot Pot Roast
Equipment
Ingredients
- 4 pound beef chuck roast
- 1½ teaspoons salt
- 1½ teaspoons ground black pepper
- 6 medium gold potatoes
- 1 large yellow onion
- 4 stalks celery
- 16 ounces baby carrots
- 16 ounces beef broth
- 2 cups water
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons cornstarch optional
Instructions
- Place the 4 pound beef chuck roast in the bottom of the crockpot and sprinkle with 1½ teaspoons salt and 1½ teaspoons ground black pepper.
- Roughly chop the 1 large yellow onion, 6 medium gold potatoes, and 4 stalks celery into bite sized pieces.
- Place the chopped vegetables along with the 16 ounces baby carrots in the crockpot, tucking them into any open spaces around the roast.
- Add the 16 ounces beef broth 2 cups water, and 1 Tablespoon Worcestershire sauce to the pot.
- Cover and cook on high for 4-6 hours or low for 7-8 hours or until the beef is fork tender.
- Remove the roast from the crockpot and place on a cutting board. Either allow it to rest for about 10 minutes if you plan to slice it or just break it up into chunks with a fork.
- If you would like to make a gravy, ladle 2-3 cups of the cooking liquid into a medium saucepan. Heat over medium-high heat. Make a slurry of the 2 Tablespoons cornstarch with a little bit of water. Whisk into the gravy. Bring to a simmer, stirring constantly, until you reach your desired consistency.
Notes
- Red potatoes also work wonderfully in this recipe. We grew up using russet potatoes. They fall apart a bit, but still taste great.
- Leftovers can be stored in an airtight container in the fridge, for up to 5 days. Freeze in the same manner for up to 3 months.
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