Best Crockpot Pot Roast Recipe: Melt-In-Your-Mouth Perfectio
Ingredients for the Best Crockpot Pot Roast
- 3-4 lb chuck roast
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, cubed
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
How to Make the Best Crockpot Pot Roast
Step 1: Prepare the Beef and Vegetables
- Season the Chuck Roast: Pat the chuck roast dry and season generously with salt and pepper on all sides.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. This step locks in the juices and enhances the flavor.
Step 2: Add Ingredients to the Crockpot
- Layer Vegetables: Place the carrots, potatoes, onion, and garlic at the bottom of the crockpot.
- Add the Roast: Set the seared chuck roast on top of the vegetables.
- Pour in the Broth: Combine the beef broth, Worcestershire sauce, and tomato paste in a bowl, mixing until smooth. Pour the mixture over the roast and vegetables.
- Season with Herbs: Add the thyme, rosemary, and bay leaf for extra flavor.
Step 3: Cook Low and Slow
- Slow Cook: Cover the crockpot and cook on low for 8-10 hours, or high for 4-5 hours. The low and slow cooking method ensures the roast becomes fork-tender and juicy.
Step 4: Serve and Enjoy!
- Shred the Beef: Once the roast is done, use two forks to gently shred the beef into chunks. Remove the bay leaf.
- Garnish and Serve: Serve the pot roast with the tender vegetables, and spoon some of the rich broth over the top. Garnish with fresh parsley for a pop of color.
