Crockpot Express Pot Roast
This crockpot express pot roast gets dinner on the table faster than the usual all-day version. A smaller chuck roast cut into chunks cooks in about five hours on high, with potatoes, carrots and a rich gravy that comes together in the same pot.
Crockpot Express Pot Roast
Course: Main CourseDifficulty: Easy6
servings20
minutes6
hoursChuck roast cut into big chunks cooks on HIGH with potatoes, carrots and a beefy broth. More surface area means it turns tender in far less time than a whole roast.
Ingredients
3 lb boneless beef chuck roast, cut into 2-inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 yellow onion, cut in wedges
4 cloves garlic, minced
1.5 lb baby potatoes, halved
4 carrots, cut in 2-inch pieces
1 cup low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch
3 tablespoons cold water
Directions
- Trim the thickest fat from the chuck and cut the meat into 2-inch chunks. Season with the salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the beef in two batches, 2 minutes per side. Do not crowd the pan.
- Add the onion and garlic to a 6-quart slow cooker, then the potatoes and carrots.
- Whisk the broth, tomato paste and Worcestershire and pour it over the vegetables.
- Add the browned beef on top. Tuck in the thyme and bay leaf.
- Cover and cook on HIGH for 5 to 6 hours. The beef should be fork-tender and the potatoes soft. Low heat takes 8 to 9 hours.
- Remove the bay leaf. Move the beef and vegetables to a platter with a slotted spoon.
- Skim fat from the juices.
- Mix the cornstarch with the cold water and whisk it into the juices on HIGH. Cook uncovered for 10 minutes until thick.
- Pour the gravy over the beef and vegetables.
Notes
- Cutting the roast speeds the cook because heat reaches the center faster. Do not cut the pieces smaller than two inches or they will shred and dry. Do not skip the browning. Keeps 4 days in the fridge and 3 months in the freezer, without the potatoes.
How cutting the roast saves hours
A whole three pound chuck roast needs eight hours or more because heat has to travel to the center. Cut the same roast into two inch chunks and every piece is close to the surface, so the connective tissue breaks down much sooner. You get the same tender beef in five or six hours on HIGH.
The chunks also pick up more flavor, since more of the meat touches the browned bits, the onions and the broth. The result is a pot roast that tastes slow-cooked on a shorter schedule.
One more benefit is dinner timing. Start the pot at noon and dinner is ready by six, which suits a weekday far better than the traditional dawn start.
What to buy
Chuck roast: Choose well-marbled chuck. Pre-cut stew meat is often lean trimmings, so buy a roast and cut it yourself.
Baby potatoes: Halved baby or Yukon Gold potatoes hold their shape under HIGH heat. Large russets fall apart.
Carrots: Two inch chunks keep their bite. Baby carrots turn mushy.
Tomato paste: It deepens the gravy. Stir it into the broth so it dissolves.
Worcestershire: A tablespoon adds salty depth and a roasted note.
Beef broth: Low-sodium keeps the gravy from reducing into a salt bomb.
Tips for a faster roast that still tastes slow-cooked
Brown in batches: Crowded meat steams and turns gray. Two batches give you deep brown crusts and a more flavorful gravy.
Use HIGH, not LOW: The most common mistake is expecting a fast result on LOW. For the express version, use HIGH for five to six hours and check the beef at the five hour mark.
Stack in order: Put the vegetables on the bottom, where they simmer in juices, and the meat on top. That keeps the potatoes from turning to paste.
Check at five hours: Every cooker runs differently. Pull one chunk and press it with a fork. If it pushes apart without a fight, the roast is done, and the gravy can wait on WARM.
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Swaps and variations
Swap the thyme for rosemary, add a cup of frozen pearl onions in the last hour, or replace half of the broth with red wine. Use parsnips or turnips in place of some of the carrots. Do not use lean cuts such as eye of round, which stay tough and dry even with the express method.
For a thicker, sauce-style roast, skip the cornstarch and mash a few of the cooked potatoes into the juices. It thickens the gravy and adds a creamy texture without extra ingredients.
What to serve with it
The vegetables are in the pot, so you only need bread. Serve with warm rolls or a crusty loaf to mop up the gravy, and add a green salad or steamed green beans for color.
Chunks of express roast also work well shredded into tacos or spooned over rice the next day, which makes this a good recipe to double for leftovers.
Storing and reheating
Refrigerate leftover beef in the gravy for up to 4 days in a covered container.
Freeze the beef and gravy for up to 3 months. Leave the potatoes out, because they turn grainy. Reheat in a saucepan over low heat until the beef is hot all the way through, adding a splash of broth if the gravy is thick.
Before reheating, skim any fat that set on top of the gravy. It lifts off in one piece when cold.
Crockpot Express Pot Roast at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless beef chuck roast, kosher salt, black pepper, olive oil
Tips for Crockpot Express Pot Roast
Cutting the roast speeds the cook because heat reaches the center faster. Do not cut the pieces smaller than two inches or they will shred and dry. Do not skip the browning. Keeps 4 days in the fridge and 3 months in the freezer, without the potatoes.
Crockpot Express Pot Roast FAQ
How long does Crockpot Express Pot Roast take?
Crockpot Express Pot Roast takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Express Pot Roast serve?
This recipe makes 6 servings.
What do I need to make Crockpot Express Pot Roast?
15 ingredients, led by boneless beef chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
