Perfect Crock Pot Tender Roast (Print-Friendly Version)

Fork-tender beef roast with hearty potatoes and carrots in luscious gravy for a hands-off, cozy family meal.

# What You’ll Need to Make This:

→ Beef and Vegetables

01 - 1.8 kg boneless beef chuck or brisket, well marbled
02 - 1 kg potatoes, baby or regular, red or yellow, cut into 2.5 cm chunks if large
03 - 570 g carrots, cut into 2.5 cm pieces
04 - 470 g onion, sliced thickly
05 - 50 g garlic, minced (about 6 cloves)

→ Broth and Seasonings

06 - 950 ml beef broth or equivalent bouillon cubes and water, regular or reduced sodium
07 - 45 ml olive oil
08 - 30 ml Worcestershire sauce
09 - 5 g sea salt
10 - 5 g ground black pepper
11 - 15 g fresh rosemary, finely chopped, or 5 g dried
12 - 15 g fresh thyme, finely chopped, or 5 g dried
13 - 24 g cornstarch, for thickening

# How to Prepare:

01 - Peel and cut the onion and carrots into thick 2.5 cm pieces. Mince the garlic and fresh herbs. If using large potatoes, chop into similar size; leave baby potatoes whole or halved.
02 - Pat beef dry with kitchen paper, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear beef on all sides until evenly browned. Transfer to crock pot.
03 - In the same skillet, sauté onions and garlic for 1–2 minutes until lightly browned. Deglaze with a small amount of beef broth or water, scraping up browned bits, then pour contents into crock pot.
04 - Place potatoes, carrots, thyme, rosemary, Worcestershire sauce, and remaining broth into crock pot. Cover with the lid.
05 - Cook on LOW for 8–10 hours until beef is meltingly tender and a thermometer reads 88–93°C. For firmer potatoes and carrots, add them in the last 2–3 hours. Alternatively, cook on HIGH for 4–6 hours.
06 - Let beef rest for 10–15 minutes. Slice or shred using two forks. Optionally garnish with fresh parsley. Serve with vegetables and gravy.
07 - Strain crock pot drippings into a saucepan. Stir in cornstarch slurry and cook over medium-high, whisking, until thickened. Optionally enrich sauce with cold butter before serving.

# Extra Tips:

01 - For enhanced richness, substitute 60–80 ml of beef broth with dry red wine.
02 - 1–2 tablespoons tomato paste can deepen the gravy’s flavor.
03 - Add mushrooms, bell peppers, or celery for greater depth and variety.
04 - A touch of brown sugar or honey balances savory notes.
05 - Store leftovers for 3–4 days refrigerated or 2–3 months frozen.

Return