Crockpot Pot Roast
A hearty and homey pot roast made effortlessly in the slow cooker with tender beef and rustic vegetables.
Ingredients
Main Ingredients
- 3 lbs chuck roast Also can use brisket or round roast
- 1 cup beef broth Adjust according to the cut of meat used
- 4 medium potatoes Scrubbed, skin on or off as preferred
- 4 medium carrots Scrubbed, skin on or off as preferred
- 1 large onion Chopped
Seasonings
- 1 tbsp salt To taste
- 1 tbsp black pepper To taste
- 0.5 cup red wine Optional, for additional flavor
- 2 sprigs fresh thyme Optional
Instructions
Preparation
- Place the chuck roast in the crockpot.
- Add chopped onions, carrots, and potatoes.
- Pour the beef broth over the ingredients.
- Season with salt and pepper. Optionally, add red wine and thyme.
Cooking
- Cover and cook on low for 8 hours. Avoid lifting the lid during cooking.
Thickening Gravy
- If gravy is thin, dip out a cup of broth, whisk in flour or cornstarch, and return mixture to the crockpot for an additional 15 minutes.
Serving
- Serve the pot roast on a platter with vegetables and gravy.
- Pair with crusty bread or biscuits.
Notes
This pot roast is perfect for weeknight dinners. To make clean-up easier, everything is cooked in one pot. Leftovers can be frozen for later meals.