Crockpot Roast with Potatoes and Carrots
A comforting and easy slow-cooked roast with tender beef, potatoes, and carrots that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 lb 3 lb beef chuck roast Choose high-quality grass-fed or organic if possible.
- 4 medium 4 medium potatoes, cut into chunks Yukon Gold is preferred for a creamy texture.
- 4 4 carrots, sliced Adds sweetness and color.
- 1 1 onion, quartered Enhances the depth of flavor.
- 4 cups 4 cups beef broth Homemade or low-sodium store-bought is best.
- 2 tablespoons 2 tablespoons Worcestershire sauce Increases umami flavor.
- 2 cloves 2 cloves garlic, minced Garlic enhances flavor.
- 1 teaspoon 1 teaspoon dried thyme Brings aromatic quality.
- Salt and pepper to taste Essential for seasoning.
Instructions
Preparation
- Season the beef chuck roast with salt and pepper on all sides.
- Slice the carrots, quarter the onion, and cut the potatoes into chunks. Place the veggies in the bottom of the Crockpot.
- Gently place the seasoned roast on top of the vegetables.
- In a bowl, mix together the beef broth, Worcestershire sauce, minced garlic, and dried thyme. Pour this mixture over the roast and vegetables.
Cooking
- Cover and cook on low for 7-8 hours or until the beef is tender.
- Serve hot and enjoy your meal with loved ones.
Notes
Let the roast rest for 10-15 minutes before slicing to allow juices to redistribute. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 45gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 4g
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