Classic Crockpot Beef Pot Roast With Potatoes and Carrots
A seared chuck roast cooks 8 to 10 hours on LOW over onions with potatoes and carrots on top, and is pulled by temperature at 195 to 205°F.
Classic Crockpot Beef Pot Roast With Potatoes and Carrots
Course: Main CourseDifficulty: Easy6
servings15
minutes9
hoursA seared chuck roast cooks 8 to 10 hours on LOW over onions with potatoes and carrots on top, and is pulled by temperature at 195 to 205°F.
Ingredients
3 to 4 lb boneless chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp neutral oil
1 large yellow onion, cut into wedges
4 garlic cloves, smashed
1 cup low-sodium beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 1/2 lb baby potatoes, halved
4 large carrots, cut into 2-inch chunks
2 sprigs fresh thyme
1 bay leaf
Directions
- Pat the roast dry and season every side with the salt and pepper. Dry meat browns instead of steaming.
- Heat the oil in a skillet over medium-high heat and sear the roast 3 to 4 minutes per side until deeply brown.
- Spread the onion wedges and garlic over the bottom of the slow cooker and set the roast on top.
- Whisk the broth, Worcestershire and tomato paste, and pour it around the meat.
- Add the thyme and bay leaf.
- Tuck the potatoes and carrots around and on top of the roast so they sit above the liquid.
- Cover and cook on LOW for 8 to 10 hours without lifting the lid.
- Check the thickest part: 195 to 205°F means done. If it is under, give it 30 more minutes.
- Rest the roast on a platter for 10 minutes, then pull it into large pieces.
- Spoon the juices and vegetables over the meat and serve.
Notes
- A 5 lb roast needs the same 8 to 10 hours, but cut it in two so the center heats evenly. Leftovers keep 4 days in the refrigerator in their juices and 3 months in the freezer.
Why this Classic Crockpot Beef Pot Roast With Potatoes and Carrots works
Searing builds the crust, and the onions form a rack so the meat does not sit in liquid. The vegetables sit on top, where they cook through without turning to mush. Going by temperature is more reliable than the clock.
Large chunks of carrot and halved baby potatoes tuck around the meat, so they cook gently on top. Tomato paste and Worcestershire add depth to the broth. Pull the roast when a probe slides in at 195 to 205°F.
Swaps
Parsnips or turnips can replace some of the carrots. Red potatoes also hold up well. Do not use a lean cut like round. It dries out before it softens.
Serving
Spoon the juices over the vegetables. Warm rolls or biscuits suit it.
Leftovers
Keeps 4 days in the juices and 3 months frozen. Reheat covered, with a splash of broth. The mistake is skipping the sear, or cutting vegetables too small. Use a probe thermometer if you have one. Temperature tells you more than the clock, especially with a larger roast.
Classic Crockpot Beef Pot Roast With Potatoes and Carrots at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 13, led by to 4 lb boneless chuck roast, kosher salt, black pepper, neutral oil
Tips for Classic Crockpot Beef Pot Roast With Potatoes and Carrots
A 5 lb roast needs the same 8 to 10 hours, but cut it in two so the center heats evenly. Leftovers keep 4 days in the refrigerator in their juices and 3 months in the freezer.
Classic Crockpot Beef Pot Roast With Potatoes and Carrots FAQ
How long does Classic Crockpot Beef Pot Roast With Potatoes and Carrots take?
Classic Crockpot Beef Pot Roast With Potatoes and Carrots takes 9 hours of cooking after 15 minutes of prep.
How many people does Classic Crockpot Beef Pot Roast With Potatoes and Carrots serve?
This recipe makes 6 servings.
What do I need to make Classic Crockpot Beef Pot Roast With Potatoes and Carrots?
13 ingredients, led by to 4 lb boneless chuck roast, kosher salt, black pepper, neutral oil. Amounts are in the recipe card above.
