introduction

This Crock Pot Pot Roast Meal is simple and warm. You put beef, carrots, potatoes, and onions in a slow cooker and let it cook until the meat is soft. It is low work and feeds the family. For more easy main ideas, see main dish ideas.

why make this recipe

Make this recipe when you want a full meal with little work. It uses a cheap cut of beef and gives big flavor. The slow cooker makes the meat very tender. It is good for busy days and for company. You can also pair it with quick sides or simple bread in under an hour before serving, like in some quick meal guides.

how to make Crock Pot Pot Roast Meal

Start by preparing the vegetables. Sear the roast if you want more browning and flavor. Put the roast in the Crock Pot and add the vegetables and broth. Add garlic, rosemary, thyme, salt, and pepper. Cook on low for 8–10 hours or high for 4–6 hours. When done, shred the beef if you like and stir before serving.

Ingredients :

3 lbs Beef Chuck Roast
4 medium Carrots, chopped
2 lbs Potatoes (Yukon Gold), quartered
1 large Onion, sliced
2 cups Beef Broth (low sodium)
4 cloves Garlic, minced
2 tsp Fresh Rosemary, chopped
2 tsp Fresh Thyme, chopped
Salt & Pepper to taste

Directions :

Chop carrots and potatoes into bite-sized pieces.
Optional: Sear the beef in a skillet over medium-high heat until browned on all sides.
Place the seared beef in the Crock Pot; surround it with carrots, potatoes, and onions.
Pour beef broth over the ingredients until well covered.
Season generously with salt, pepper, garlic, rosemary, and thyme.
Cover and cook on low for 8-10 hours or high for 4-6 hours until fork-tender.
Shred the beef in the pot if desired; stir before serving.

how to serve Crock Pot Pot Roast Meal

Serve hot from the slow cooker. Spoon some broth over the meat and vegetables. Add a side of crusty bread or a green salad. Garnish with fresh parsley if you like. This meal is good with simple steamed greens or a roll.

how to store Crock Pot Pot Roast Meal

Let the food cool to room temperature, but no longer than two hours. Put leftovers in an airtight container. Store in the fridge for 3–4 days. Freeze for up to 3 months. To reheat, thaw if frozen, then warm in a pot on low or in the microwave until hot.

tips to make Crock Pot Pot Roast Meal

Sear the roast first for more flavor and color.
Cut vegetables to a similar size so they cook evenly.
Use low heat if you have time; it gives the best tenderness.
Don’t overfill the slow cooker; leave space for heat to move.
If the sauce is thin at the end, mix 1 tbsp cornstarch with 2 tbsp water and stir in, then cook 10 minutes more.
For more meal ideas and ways to vary sides, check meal ideas.

variation (if any)

Add red wine (1/2 cup) to the broth for deeper taste.
Use mushrooms or parsnips with the carrots and potatoes.
Add a splash of Worcestershire sauce for umami.
Try bone-in roast for extra flavor.

FAQs

Q: How long should I cook the roast on low?
A: Cook on low for 8–10 hours. The meat should be very tender and fall apart with a fork.

Q: Can I use a frozen roast in the Crock Pot?
A: It is safer to thaw first. Cooking from frozen can keep the meat in a danger zone too long.

Q: Do I need to sear the beef first?
A: No. Searing adds more flavor and color, but the roast will still be good if you skip searing.

Q: Can I make this without fresh herbs?
A: Yes. Use 1 tsp dried rosemary and 1 tsp dried thyme instead of fresh.

Q: How do I thicken the sauce?
A: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the pot. Cook 10 more minutes on high.

Conclusion

For a full guide with extra tips and photos, try this detailed recipe: Perfect Slow Cooker Pot Roast – Cooking Classy.

Crock Pot Pot Roast Meal

Author: kaoucheegmail-com
Total Time: 495 minutes
Yield: 6 servings 1x
Diet: Paleo

Print Recipe

Description

A simple and warm Crock Pot Pot Roast Meal featuring tender beef, carrots, potatoes, and onions, perfect for busy days.

Ingredients

Scale

3 lbs Beef Chuck Roast
4 medium Carrots, chopped
2 lbs Potatoes (Yukon Gold), quartered
1 large Onion, sliced
2 cups Beef Broth (low sodium)
4 cloves Garlic, minced
2 tsp Fresh Rosemary, chopped
2 tsp Fresh Thyme, chopped
Salt & Pepper to taste

Instructions

Chop carrots and potatoes into bite-sized pieces.
Optional: Sear the beef in a skillet over medium-high heat until browned on all sides.
Place the seared beef in the Crock Pot; surround it with carrots, potatoes, and onions.
Pour beef broth over the ingredients until well covered.
Season generously with salt, pepper, garlic, rosemary, and thyme.
Cover and cook on low for 8-10 hours or high for 4-6 hours until fork-tender.
Shred the beef in the pot if desired; stir before serving.

Notes

Sear the roast for added flavor. Use low heat for best tenderness and avoid overfilling the slow cooker.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 40g
Cholesterol: 100mg

Keywords: pot roast, slow cooker, comfort food