Crockpot Chuck Roast Pot Roast
Crockpot Series Episode 10: Pot Roast
This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got.
Tender beef, potatoes and vegetables covered in savory gravy—this is the kind of comfort food you want when the weather cools down. The crockpot does the work and you take the credit!
Ingredients:
4 lb chuck roast
Your favorite beef seasoning, to taste
2 tablespoon butter, optional for searing
1 yellow onion, sliced
7 whole garlic cloves, peeled
2 tablespoons tomato paste
4 cups low-sodium beef broth
A few sprigs fresh thyme
3 carrots, cut into 1½–2-inch chunks
3 celery stalks, cut into large pieces
1½ lb baby potatoes, washed; halve larger ones
For the gravy:
4 tablespoon cornstarch
4 tablespoon cold water
Instructions:
1. Pat the roast dry and season all over with your favorite beef seasoning. For extra flavor, sear all sides in butter or olive oil before adding it to the crockpot. Searing is optional.
2. Place the raw onion, garlic, carrots, celery underneath the chuck roast and then potatoes around the roast. I used 7qt crockpot.
3. Whisk the tomato paste into the beef broth and pour over the roast. Add thyme. The meat doesn’t need to be submerged.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours. These are estimates—if the roast doesn’t pull apart easily with a fork, keep cooking until tender.
5. When your chuck roast is done, remove the beef and mix your cornstarch slurry and add into crockpot and stir until thickened. Discard the thyme stems and add beef back in. Set on high for 5-10 minutes.
6. Pull the roast into tender pieces and serve with the potatoes and vegetables. Spoon that gravy over everything!
Save this for an easy comfort-food dinner!