Crockpot Roast with Potatoes and Carrots
A heartwarming, slow-cooked roast with tender beef, hearty potatoes, and sweet carrots, perfect for cozy dinners.
Ingredients
Main Ingredients
- 3 lb beef chuck roast Perfect amount of fat for low and slow cooking.
- 4 medium potatoes Yukon Gold recommended for creaminess.
- 4 pieces carrots Sliced into generous chunks.
- 1 whole onion Chopped for a sweet aromatic base.
- 4 cups beef broth Enhances flavor of the dish.
- 2 tablespoons Worcestershire sauce Adds complex depth of flavor.
- 2 cloves garlic Minced for flavor elevation.
- 1 teaspoon dried thyme For earthy comforting presence.
- 1 teaspoon dried rosemary Complements the flavor of beef.
- to taste salt and pepper For seasoning the beef.
Instructions
Preparation
- Season the beef chuck roast generously with salt and pepper.
- Chop the onion and cut the potatoes and carrots into thick slices.
- Place the chopped onion, potatoes, and carrots in the bottom of the crockpot.
- Lay the seasoned roast on top of the vegetables.
- In a mixing bowl, whisk together beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary. Pour this mixture over the roast and vegetables.
- Cover the crockpot, set on low for 8-10 hours or high for 4-6 hours, and allow it to cook without peeking.
Serving
- When the cooking time is done, check that the roast is tender and shred it with two forks if desired.
- Serve with the juices drizzled on top.
Notes
Store leftovers in an airtight container. Reheat in a saucepan with a splash of beef broth to maintain moisture. This dish can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 2g
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