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Easy Crockpot Roast Recipe Creamy and Budget Friendly
Benjamin

Crockpot Roast Recipe

There’s nothing quite like coming home to the comforting aroma of a perfectly cooked roast. And when it comes to ease and flavor, this Crockpot Roast Recipe is a total game-changer! Imagine tender, juicy beef that practically melts in your mouth, all thanks to the magic of slow cooking. This recipe is not only incredibly simple to prepare, making it perfect for busy weeknights, but it also delivers restaurant-quality flavor that the whole family will love. Get ready to enjoy a hearty, satisfying meal with minimal effort!
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 lb Chuck Roast (or Boston Butt)
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 large Onion, chopped
  • 2 Carrots, chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 cup Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 2 Bay Leaves
  • 2-3 medium Potatoes, quartered optional

Equipment

  • Crockpot
  • skillet,

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds flavor and helps to create a nice crust.
  2. In your crockpot, place the chopped onion, carrots, and celery. These vegetables will create a delicious base for the roast.
  3. Add the minced garlic and tomato paste to the crockpot on top of the vegetables.
  4. After searing the roast, deglaze the skillet with beef broth. Scrape up any browned bits from the bottom of the pan – this will add even more flavor to your roast! Pour the deglazing liquid over the vegetables in the crockpot.
  5. Place the seared roast on top of the vegetables in the crockpot.
  6. Pour the remaining beef broth and Worcestershire sauce over the roast. Sprinkle with dried thyme and rosemary. Add the bay leaves.
  7. If using potatoes, add them to the crockpot now, nestling them around the roast.
  8. Cover the crockpot and cook on low for 8-10 hours, or on high for 4-5 hours. The roast is done when it is fork-tender and easily shreds.
  9. Once the roast is cooked, remove it from the crockpot and shred it with two forks.
  10. Return the shredded roast to the crockpot to soak up the juices. Serve hot with the cooked vegetables and a generous spoonful of the flavorful broth.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 45gFat: 25gSaturated Fat: 10gCholesterol: 130mgSodium: 900mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 60mgIron: 4.5mg

Notes

Substitutions: You can substitute chicken broth or vegetable broth for beef broth. Feel free to add other root vegetables like parsnips or turnips. Use fresh herbs instead of dried for a brighter flavor.
Pro Tips: Don't skip the sear to add rich flavor. Use chuck roast or Boston Butt for best results. Add a splash of red wine for richer flavor and thicken gravy with cornstarch slurry if desired.
Variations: Keto version - skip potatoes and add non-starchy vegetables. Spicy - add red pepper flakes or jalapeños. Healthy - trim fat and use low-sodium broth.
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