Crockpot Pot Roast with Potatoes

Crockpot Pot Roast with Potatoes

Servings: 6 | Prep Time: 15 mins | Cook Time: 8 hrs (low) or 4–5 hrs (high)

Ingredients:

3–4 lb chuck roast

1 tbsp olive oil

Salt & pepper (to taste)

1 tbsp garlic powder

1 tbsp onion powder

1 tsp dried thyme or rosemary

4–5 medium potatoes, quartered (Yukon gold or red potatoes work great)

4 carrots, peeled and cut into chunks

1 onion, quartered

4 cloves garlic, smashed

2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp tomato paste (optional, adds richness)

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Instructions:

1. Season and sear roast (optional but flavorful):

Season roast with salt, pepper, garlic powder, onion powder, and thyme. Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until browned (about 3–4 minutes per side).

2. Layer crockpot:

Add potatoes, carrots, onion, and garlic to the bottom of the slow cooker. Place seared roast on top.

3. Add liquids:

In a bowl, mix beef broth, Worcestershire sauce, and tomato paste (if using). Pour over the roast and veggies.

4. Cook:

Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and falling apart and the potatoes are fork-tender.

5. Serve:

Slice or shred the roast and serve with the vegetables and some of the delicious gravy from the pot.