Simple Crockpot Roast Recipe
Weeknights are hectic, am I right? Between school, work, after-school activities, and trying to squeeze in some semblance of a social life, the last thing anyone wants to do is spend hours slaving over a hot stove. That's where this Simple Crockpot Roast Recipe comes to the rescue! Imagine coming home to the aroma of a perfectly cooked, fall-apart-tender roast that's practically begging to be devoured. This isn't just another recipe; it's a game-changer for busy families who crave hearty, delicious meals without the fuss.This recipe isn't just easy; it's also versatile. We're talking minimal prep time, affordable ingredients, and maximum flavor. Whether you're a seasoned cook or a complete newbie in the kitchen, you can nail this recipe. Plus, the leftovers are amazing in sandwiches, tacos, or even shepherd's pie! Get ready to ditch the takeout menus and embrace this simple, satisfying, and budget-friendly meal. Trust me; your family will thank you!
Equipment
- Crockpot
- Large skillet,
- cutting board,
- Forks
Ingredients
- 3-4 lb Chuck Roast
- 1 tbsp Olive Oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 lb Baby Carrots
- 1 lb Potatoes cubed (Russet or Yukon Gold work well)
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce Confirm gluten free if needed
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Bay Leaf optional
Instructions
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). This step is crucial for developing rich flavor. Don't skip it!
- Prepare the Vegetables: Chop the onion and mince the garlic. Wash and chop the potatoes into 1-inch cubes (or smaller, depending on preference). Wash the carrots if needed. We want the potatoes done at basically the same time as the carrots.
- Layer the Crockpot: Place chopped onions and minced garlic in the bottom of the crockpot. Arrange the carrots and potatoes over the onions and garlic.
- Place the Roast: Place the seared roast on top of the vegetables in the crockpot.
- Add Broth and Seasonings: In a small bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour the mixture over the roast and vegetables. Add the bay leaf (if using).
- Cook the Roast: 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. Cooking times may vary depending on your crockpot, so check for doneness periodically.
- Shred the Roast: Once the roast is cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the beef.
- Serve: Return the shredded beef to the crockpot and stir to combine with the vegetables and juices. Serve hot.
Notes
This Slow Cooker Roast is versatile and can be customized with your favorite vegetables and herbs. For a thicker gravy, add a cornstarch slurry during the last 30 minutes of cooking. Be sure not to overcrowd your crockpot for best results. Perfect for busy weeknights and meal prep!