Pot roast crock pot refers to a cooking method and dish that involves cooking a tough cut of beef, typically a chuck roast, in a slow cooker, also known as a crock pot. The process involves searing the meat to add flavor, then placing it in the crock pot along with vegetables, such as carrots, potatoes, and onions, and cooking it slowly over several hours.
Pot Roast Crock Pot
4
servings30
minutes10
hoursThis slow cooking process allows the meat to become tender and flavorful as it cooks in its own juices along with the vegetables and any added seasonings or liquids. The result is a hearty and delicious one-pot meal that’s often served with the cooking juices as a gravy.
Ingredients
3-4 pounds chuck roast
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
Directions
- Season the chuck roast generously with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chuck roast and sear on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crock pot.
- In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze the skillet by adding the beef broth and scraping up any browned bits from the bottom of the pan. Pour the onion and broth mixture into the crock pot.
- Add the red wine (if using), Worcestershire sauce, bay leaves, dried thyme, and dried rosemary to the crock pot.
- Arrange the carrots and potatoes around the roast in the crock pot.
- Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, or until the meat is tender and easily shreds with a fork.
- Once cooked, remove the roast and vegetables from the crock pot and transfer to a serving platter.
- If desired, strain the cooking liquid and pour it into a saucepan. Bring to a simmer over medium heat and cook until slightly thickened, about 5-10 minutes. Season with additional salt and pepper if needed.
- Serve the pot roast with the vegetables and drizzle with the cooking liquid as gravy.
