5-Star Crockpot Pot Roast: Easy Family Dinner (Print Version)

5-Star Crockpot Pot Roast: Enjoy a fast & easy family dinner! Tender, melt-in-your-mouth beef & veggies await.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 7 Hours minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth/Worcestershire)

# Ingredients:

→ The Roast & Veggies

01 - 3-4 lb chuck roast, trimmed
02 - 1.5 lb potatoes (Yukon Gold or red), quartered
03 - 4 medium carrots, peeled and cut into 2-inch chunks
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, roughly chopped

→ Flavor Foundation

06 - 4 cups low-sodium beef broth
07 - 2 tbsp Worcestershire sauce
08 - 1 tbsp tomato paste
09 - 4-5 cloves garlic, minced
10 - 2 tbsp olive oil (for searing)

→ Seasoning Staples

11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Thickening & Finishing

15 - 2 tbsp cornstarch (optional, for gravy)
16 - 2 tbsp cold water (optional, for slurry)

# Instructions:

01 - Okay, first things first: pat that chuck roast super dry with paper towels. I mean, really dry! Then, season it generously with salt and pepper. Heat a tablespoon or two of oil in a heavy-bottomed skillet over medium-high heat until it's shimmering. Sear the roast on all sides until it’s beautifully browned and crusty. This step, honestly, is where so much flavor begins. I used to skip it, thinking "it's going in the crockpot anyway," but trust me, the difference is huge. You want that deep, caramelized crust, not just gray meat. It smells amazing, like a proper steakhouse!
02 - Once your roast is seared, carefully transfer it to your crockpot. Don't clean that skillet yet! Add a splash more oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and get fragrant. This is where the kitchen starts smelling incredible, like a Sunday dinner is already happening. Stir in your minced garlic and tomato paste, cooking for another minute until fragrant. This deepens the flavor profile for your crockpot pot roast, truly.
03 - Pour about a cup of beef broth into that hot skillet, scraping up all those delicious browned bits from the bottom with a wooden spoon. Those bits? That’s pure gold, my friend! Pour this flavorful liquid over the roast in the crockpot. Add the remaining beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Give it a gentle stir, making sure everything is submerged. I sometimes forget the bay leaf, then find it later and just plop it in. It's all good!
04 - Nestle your quartered potatoes and chunky carrots around the chuck roast in the crockpot. Try to get them mostly submerged in the liquid, so they cook up tender and soak up all those amazing flavors. Cover your crockpot with the lid. Now, for the magic part: cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The cooking time for a 5-Star Crockpot Pot Roast can vary slightly, but you're looking for fork-tender beef that practically falls apart. Honestly, the anticipation during this step is the hardest part!
05 - After the cooking time, gently test the chuck roast with a fork. It should shred easily, without much resistance. If it's still tough, give it another hour or so. Once it's fall-apart tender, carefully remove the roast from the crockpot and transfer it to a cutting board. Tent it loosely with foil and let it rest for about 10-15 minutes. This little rest is crucial for juicy, flavorful beef. I used to just tear into it immediately, but learned my lesson – patience pays off!
06 - While the roast rests, if you want a thicker gravy, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to make a slurry. Stir this into the hot liquid in the crockpot, then switch the setting to HIGH and cook for about 15-20 minutes, stirring occasionally, until the gravy has thickened to your liking. Remove the bay leaf. Shred the rested chuck roast with two forks, or slice it if you prefer. Serve your incredible 5-Star Crockpot Pot Roast with the tender veggies and rich gravy. It smells like pure heaven!

# Notes:

01 - Don't skip searing the roast, hon! That deep brown crust makes all the difference in flavor, even if it feels like an extra step. Trust me, I've skipped it once, and it just wasn't the same.
02 - Leftovers of this crockpot pot roast are even better the next day! Store it in an airtight container in the fridge for up to 3-4 days. It also freezes beautifully for quick future meals.
03 - No red wine? No problem! I've used a splash of balsamic vinegar or even a dark beer in a pinch for that extra depth. It totally changes the vibe, but still delicious.
04 - Serve this hearty crockpot pot roast with a dollop of sour cream or fresh parsley for a little brightness. A side of crusty bread for soaking up all that incredible gravy is a must!

# Tools You'll Need:

01 - Large skillet
02 - Crockpot (slow cooker)
03 - Cutting board
04 - Whisk

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 35g

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