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Crock Pot Pot Roast
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It’s a pot roast, folks—because sometimes "throw it in the pot and let it cook" is the most sophisticated cooking technique you need! Enjoy!
Ingredients
- 3-4 lbs of beef chuck roast
- 4 medium-sized carrots, chopped
- 3 medium-sized potatoes, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Season the beef roast with salt and pepper.
In the crock pot, layer the carrots, potatoes, and onion.
Place the seasoned beef on top of the vegetables.
In a small bowl, mix together the garlic, beef broth, Worcestershire sauce, thyme, and rosemary.
Pour the broth mixture over the beef roast.
Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender.
Kitchen Tools
- Crock pot
- Cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
It's best to thaw the meat first for even cooking.
The meat should be fork-tender and easily shred apart.
Use it in tacos, sandwiches, or soups!
Absolutely! Peppers and peas work great too.
Approximately 9 hours on low or 5 hours on high.
Yes! You can use a Dutch oven in the oven at low heat.
It can be! Just watch your portions and sides.