There’s something incredibly comforting about a slow-cooked roast, especially when it’s paired with tender potatoes and sweet carrots. This Crockpot Roast recipe is perfect for those who love hearty, flavorful meals that require minimal effort. With just a few simple ingredients and a trusty slow cooker, you can create a delicious, home-cooked meal that’s perfect for family dinners or special occasions.
Ingredients:
- 3-4 pounds of beef chuck roast
- 1 tablespoon of olive oil
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1 cup of beef broth
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 6-8 medium-sized potatoes, peeled and halved (or quartered if large)
- 4-5 large carrots, peeled and cut into chunks
- 2-3 bay leaves
- Fresh parsley for garnish (optional)
Method:
- Prepare the Roast:
- Start by seasoning the beef chuck roast generously with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the roast on all sides until it’s browned. This step helps to lock in the juices and adds a rich flavor to the meat.
- Once seared, transfer the roast to your Crockpot.
- Add the Aromatics:
- In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onions are softened and fragrant.
- Transfer the sautéed onions and garlic to the Crockpot, spreading them over the roast.
- Prepare the Broth:
- In a small bowl, combine the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Mix well.
- Pour this mixture over the roast and onions in the Crockpot.
- Add the Vegetables:
- Arrange the halved potatoes and carrot chunks around the roast in the Crockpot.
- Tuck the bay leaves into the broth for added flavor.
- Slow Cook the Roast:
- Cover the Crockpot with its lid and set it to cook on low for 8-10 hours or on high for 4-6 hours. The long, slow cooking process will ensure the meat becomes tender and the flavors meld beautifully.
- About halfway through the cooking time, check to see if the liquid level is adequate. If needed, add a little more beef broth or water to prevent drying out.
- Check for Doneness:
- After the cooking time has elapsed, check the roast with a fork. It should be tender and easily pull apart.
- The potatoes and carrots should also be tender and infused with the savory flavors of the roast and broth.
- Serve:
- Once the roast is done, remove it from the Crockpot and let it rest for a few minutes before slicing.
- Serve the roast slices with the potatoes and carrots on the side, and spoon some of the rich, flavorful broth over the top.
- Garnish with fresh parsley if desired.
- Enjoy:
- This Crockpot Roast with Potatoes and Carrots is perfect when paired with a simple side salad or warm, crusty bread to soak up the delicious juices.
Tips for Success:
- Choose the Right Cut: A chuck roast is ideal for slow cooking due to its marbling, which breaks down over time to create a tender and juicy roast.
- Searing the Meat: While it’s an optional step, searing the roast before slow cooking enhances the flavor and adds a beautiful, caramelized crust.
- Vegetable Variety: Feel free to add other root vegetables like parsnips or turnips to the mix for added variety and flavor.
Conclusion:
This Crockpot Roast with Potatoes and Carrots is a classic, comforting dish that’s perfect for any time of year. The slow-cooked beef, paired with tender vegetables, creates a hearty meal that’s sure to satisfy. Whether you’re cooking for your family or hosting a dinner party, this recipe is a guaranteed hit!