Description
This pot roast crock pot recipe is the ultimate comfort meal—juicy chuck roast, tender potatoes, and carrots slow-cooked in a rich, savory gravy. Perfect for busy weeknights or cozy Sunday dinners, it’s a set-it-and-forget-it dish the whole family will love.
Ingredients
3–4 lb chuck roast
4 cups low-sodium beef broth
4 carrots, chopped into large chunks
1 ½ lb Yukon Gold or red potatoes
1 large sweet onion, sliced
4 garlic cloves, minced
3 sprigs fresh thyme (or 1 tsp dried)
2 sprigs fresh rosemary (or ½ tsp dried)
2 tsp salt (or to taste)
1 tsp black pepper
Instructions
Prepare Ingredients: Chop carrots and potatoes into chunks. Slice onion and mince garlic.
Season Roast: Generously season chuck roast on both sides with salt and pepper.
Sear Roast: Heat a skillet over medium-high. Sear the roast for 3–4 minutes per side until browned.
Layer in Crock Pot: Place roast at the bottom of the slow cooker. Add carrots, potatoes, onion, and garlic on top. Sprinkle with thyme and rosemary.
Add Broth: Pour beef broth until veggies are nearly covered but some of the roast remains visible.
Cook: Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender.
Serve: Slice or shred beef. Drizzle with juices and serve with vegetables.
Notes
To thicken gravy, mix 1 tbsp cornstarch with 1 tbsp water, stir into liquid, and cook on high for 15 minutes.
Leftovers keep in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner, Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg