Best Pot Roast Crock Pot (Print-Friendly Version)
Slow-cooked beef with vegetables and herbs delivers hearty flavor and comfort ideal for family meals.
# What You’ll Need to Make This:
→ Beef
01 -
1.36 kg chuck roast
→ Vegetables
02 -
2 medium yellow onions, quartered
03 -
4 large carrots, cut into chunks
04 -
4 medium Yukon gold potatoes, halved
→ Aromatics and Seasonings
05 -
4 cloves garlic, minced
06 -
2 teaspoons fresh thyme or 1 teaspoon dried thyme
07 -
2 teaspoons fresh rosemary or 1 teaspoon dried rosemary
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Liquids
10 -
480 ml low-sodium beef broth
# How to Prepare:
01 -
Chop the onions into quarters, cut the carrots into large chunks, and halve the potatoes.
02 -
Heat oil in a skillet over medium-high heat and brown each side of the chuck roast for about 4 minutes per side until an even golden crust forms.
03 -
Arrange the quartered onions in the bottom of the slow cooker, followed by the carrots and potatoes.
04 -
Generously season both sides of the seared roast with salt, pepper, thyme, and rosemary, then place it atop the vegetables in the slow cooker.
05 -
Pour the beef broth evenly over the meat and vegetables until just covered. Cover with the lid.
06 -
Cook on low for approximately 8 hours or on high for about 4 hours, until the roast is tender and the vegetables are cooked through.
# Extra Tips:
01 -
For deeper flavor, use fresh herbs and allow the roast to rest for 10 minutes before slicing.